Recipe: Tasty Eggs a la Benedict

Recipe: Tasty Eggs a la Benedict Delicious, fresh and tasty.

Eggs a la Benedict. There are conflicting accounts as to the origin of eggs Benedict. When you are ready to assemble your eggs benedict simply remove the egg from the ice water and put it back into your boiling water for just a few seconds until it gets warm enough to serve. You will be able to have a number of eggs ready on a moments notice using this method.

Another claim is from a retired Wall.

Fry thin slice of boiled ham put on top of toast.

Fry slice of tomato dredged with little flour in pan ham has been cooked.

You can have Eggs a la Benedict using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Eggs a la Benedict

1. Prepare 8 of eggs.

2. You need 4 of English muffins.

3. Prepare of Hollandaise sauce.

4. It’s of Sauce ingredients.

5. It’s 1/2 cup of butter.

6. It’s 1 tablespoon of flour.

7. It’s 2 of egg yolks.

8. Prepare of Juice of 1/2 lemon.

9. It’s of Salt.

10. Prepare 1 cup of boiling water.

11. You need of Few grains red pepper.

12. It’s of Paprika.

Put cooked tomato on top of ham then put the poached egg.

Ranhofer came up with Eggs Benedict.

It's so disgustingly delicious, it's almost disgusting.

It's so disgustingly delicious, it's almost disgusting.

Eggs a la Benedict instructions

1. Toast circular pieces of bread.

2. Fry thin slice of boiled ham put on top of toast.

3. Fry slice of tomato dredged with little flour in pan ham has been cooked.

4. Put cooked tomato on top of ham then put the poached egg.

5. Over all pour Hollandaise sauce.

6. Hollandaise sauce.

7. Cream butter and flour add eggs one at a time boiling water cook in double boiler until mixture thickens.

8. Add salt lemon juice.

You toast an English muffin, top it with a slice of Canadian Bacon, then a poached egg, then—and this is the key ingredient—you top it with creamy, sinful, decadent, soul-inspiring homemade.

Don't be dazed by the hollandaise.

Hollandaise sauce is really just an emulsion of eggs and butter.

Hollandaise sauce to pour on top of the eggs.

Benedict, who claims to have received this very recipe from his mother.