May 19, 2015

RECIPE: Eggs Benedict with Blender Hollandaise Sauce



Ingredients:

  • 2 Eggs, poached
  • 1 English Muffin, toasted
  • 1 Thick slice Ham, heat in non-stick skillet
  • Parsley Flakes to Garnish



Hollandaise Sauce:


  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 Tbsp Lemon Juice
  • Salt to taste

Hollandaise Sauce Directions:


Method 1:

  1. Melt butter on stove, or 30 seconds in microwave
  2. Add Egg yolks, salt & lemon juice to blender 
  3. Slowly drizzle in melted butter



Method 2:

  1. Leave butter at room temp in warm place till soft
  2. Add egg yolks, lemon juice, soft butter to nutribullet 
  3. Transfer to saucepan and gently heat but do not overcook or you will have scrambled eggs
  4. Salt & pepper to desired taste




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