![]() ![]() ![]() Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute. Whisk in melted butter, a little at a time, until smooth. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Remove with a slotted spoon, allowing the egg to drain. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). Cook 3 1/2 minutes until the egg white is set and yolk remains soft. In a blender, combine egg yolks, water, lemon juice, and salt blend until frothy. Gently break 1 of the eggs into the water taking care not to break it. This will make the egg white cook faster so it does not spread. 3 Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. 2 Separate the eggs and place the yolks in a blender. Fill a 10-inch nonstick skillet half full of water. 1 whole (juice of) lemon Cayenne pepper, to taste Directions 1 In a small saucepan, melt 2 sticks of butter until sizzling. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. Add crab meat, panko and lightly beaten egg. ![]() In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. This will make the egg white cook faster so it does not spread. Try not to break apart any of the large crab meat lumps. If the sauce gets too thick, whisk in a few drops of warm water before serving.Ä«rown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Cover and place in a warm spot until ready to use for the eggs benedict. Remove from heat, whisk in cayenne and salt. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. ![]()
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