Veggie Benedict With Hollandaise Sauce
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
White Wine1 tsp
Clarified Butter1 tbsp
Water3 tbsps
Unsalted Butter1 cup
Mushroom (diced)1 cup
Onion (diced)2
EggsDirections:
1
In a stainless steel bowl, add the egg yolks, wine, and lemon juice
2
Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated
3
It should be light and fluffy from all of the air that was whipped into it, but not scrambled
4
Remove from the heat
5
Add a small amount of the hot water and whisk gently
6
Stream in the clarified butter slowly while whisking gently
7
Alternate between the butter and the hot water until the desired amount and consistency is achieved
8
Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown
9
In a separate medium skillet, saute the mushrooms and onions in the remaining butter
10
Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin
11
Top it off with basted eggs and hollandaise sauce and serve
12
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter
13
Add 2 eggs to the pan and cook until the whites are mostly cooked
14
Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam
15
Cook until desired doneness