Recipes Eggs Benedict
Eggs Benedict
- 1 package Cal & gary's thick cut bacon
- 8 large Cal & Gary's eggs
- 3 large Cal & Gary's egg yolks
- 1 tbsp Half & Half
- 1 cup Cal & Gary's butter. melted
- 1 tbsp lemon juice
- 4 Founders & Farmers English muffins, cut in half
- 1 tbsp Founders & Farmers Vinegar
- 1 tbsp salt
- 1 bunch parsley (optional)
How to make it
Hollandaise
- Place the egg yolks and cream in a blender and pulse until foamy.
- With the blender running on a low speed, drizzle in the butter in a slow stream.
- About halfway through, add the lemon juice.
- Run the blender until the mixture thickens to the consistency of slightly runny mayonnaise.
- Set aside until assembly.
Poached Egg
- Bring 2-4 inches of water to a boil in a non-stick pan.
- Once boiling, reduce heat and bring to a simmer.
- Add vinegar and salt.
- Crack one or two eggs at a time depending on space in the pan.
- Simmer until egg whites are set, approx. 3 min.
- While eggs are cooking, prepare the bacon according to package instructions and set aside.
- Assemble, garnish with chopped parsley and enjoy!
- 1 package Cal & gary's thick cut bacon
- 8 large Cal & Gary's eggs
- 3 large Cal & Gary's egg yolks
- 1 tbsp Half & Half
- 1 cup Cal & Gary's butter. melted
- 1 tbsp lemon juice
- 4 Founders & Farmers English muffins, cut in half
- 1 tbsp Founders & Farmers Vinegar
- 1 tbsp salt
- 1 bunch parsley (optional)
