Farmhouse benedict with rosemary hollandaise recipe
Farmhouse Benedict with Rosemary Hollandaise recipeThis article was published by: Matthew
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Recipe introIntroducing the Farmhouse Benedict with Rosemary Hollandaise recipe, a delightful twist on the classic breakfast dish. This recipe combines the richness of a traditional Eggs Benedict with the rustic flavors of a farmhouse-style meal. The star of the dish is the aromatic rosemary hollandaise sauce, which adds a fragrant and herbaceous touch to the creamy eggs and crispy bacon. Perfect for a leisurely weekend brunch or a special occasion, this recipe is sure to impress your taste buds and leave you craving for more.
Keywords: Farmhouse Benedict, Rosemary Hollandaise, breakfast, brunch, recipe
Farmhouse benedict with rosemary hollandaise recipe details
- 2 eggs (poached)
- 2 slices Canadian bacon
- 1/2 cup rosemary Hollandaise
- 2 pieces Red Pepper Cornbread
- Rosemary Hollandaise:
- 1 ounce vinegar
- 1/4 teaspoon fresh ground pepper
- 2 ounces water
- 3 egg yolks
- 6 ounces clarified butter
- 1-1/2 teaspoons lemon juice
- Salt and pepper
- 1 Tablespoon ground rosemary
Place frizzled Canadian bacon on tops of warm cornbread. Rest poached eggs on top of each piece. Pour rosemary Hollandaise over the eggs. Garnish with capers, lemon wedge, and rosemary sprigs.
Reduce vinegar and black pepper by half. Cool. Add hot water; whisk egg yolks with vinegar reduction until tripled in volume. Gradually add clarified butter. Add the lemon juice and ground rosemary. Adjust flavor with salt and pepper.
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