Eggs Benedict (agf) Recipe
Butter toasted portuguese muffin, 2 poached eggs, hollandaise, chive chimichurri, home fries
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Ingredients
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Eggs Benedict Ingredients
Method
Preparation Directions
- 1
- 2
Make Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thick and creamy. Season with salt and pepper. Stir in chopped chives and parsley, and add red pepper flakes.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 4
Toast Muffins
Split the Portuguese muffins and lightly butter them. Toast until golden brown.
- 5
Assemble Eggs Benedict
Place the toasted muffin halves on a plate. Top each half with a poached egg and generously drizzle with hollandaise sauce. Serve with home fries on the side.
