Pacific eggs benedict recipe
Pacific Eggs Benedict recipe
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Recipe intro
Introducing the Pacific Eggs Benedict recipe, a delightful twist on the classic breakfast dish. This recipe combines the richness of poached eggs with the vibrant flavors of the Pacific region. The eggs are perfectly cooked and served on a toasted English muffin, topped with smoked salmon and a tangy hollandaise sauce infused with hints of lemon and dill. This Pacific-inspired variation is a true culinary delight that will transport your taste buds to the coastlines of the Pacific Ocean.Keywords: Pacific, eggs benedict, breakfast, smoked salmon, hollandaise sauce.
Pacific eggs benedict recipe details
- Ingredients
- 8 English or whole grain muffins
- 16 ounces smoked ahi
- 16 eggs
- 8 thin slices of lime, for garnish
- Cilantro Lime Hollandaise:
- 4 egg yolks
- 2 Tablespoons fresh chopped cilantro
- 1 lime, juiced
- Butter
Toast muffins. Place a layer of smoked fish on each muffin half. Poach eggs in a pan of hot water, drain on a paper towel, and place on top of fish layer. Pour hollandaise (see below) over center of poached egg. Decorate with a sprig of cilantro and slice of lime and serve immediately.
Cilantro Lime Hollandaise:Pour yolks in blender and add salt to taste. Add cilantro and lime juice. Turn on blender and pour hot melted butter through food tube until incorporated. Put in pan and heat over low heat about 5 minutes or until thickened.
Serves: 8Share this content!
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