Ingredients
-
3
-
1 - 2
-
6
-
3
-
1/2
-
1 1/2
-
1/4
-
1/8
-
-
-
-
-
-
-
Directions
California Style Eggs Benedict, A rich and delicious version of eggs benedict – also happens to be vegetarian You’ll love the sauce TIPS: Lime juice, instead of lemon, adds a little more complexity to the flavor of your sauce Do not attempt to half the sauce recipe – all of the boiling water is needed to heat the yolks to the appropriate temperature If you want to make this for two – or one, just freeze the rest of the hollandaise sauce for future use over asparagus, brussel sprouts or broccoli
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Steps
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1
Done
|
Melt Butter Slowly - and Keep It Warm. |
|
2
Done
|
Barely Heat the Lime (or Lemon) Juice. |
|
3
Done
|
Have a Small Pot of Water Boiling and a Tablespoon With Which to Measure When Ready. |
|
4
Done
|
Place 3 Egg Yolks in the Top of a Double Boiler Over Medium Heat (over - not in - Hot Water). |
|
5
Done
|
Beat the Yolks With a Wire Whisk Until They Begin to Thicken. |
|
6
Done
|
Add 1 Tablespoon Boiling Water. |
|
7
Done
|
Beat Again Until the Eggs Begin to Thicken and Add Another Tablespoon Boiling Water. |
|
8
Done
|
Repeat This Process Until You Have Added Two More Tablespoons Boiling Water. (total 4 Tablespoons Boiling Water to the 3 Egg Yolks). |
|
9
Done
|
Then, Beat in the Warm Lime (or Lemon) Juice. Remove Double Boiler from Heat and Beat the Sauce Well With a Wire Whisk While Slowly Adding the Melted Butter, Salt and Dash of Ceyenne Pepper. |
|
10
Done
|
Keep the Sauce Over the Hot Water - but Off the Burner and Lightly Cover It to Keep It Warm While You Prepare the Rest of the Dish. |
|
11
Done
|
Remove the Avocado Peel(s) and Thinly Slice. |
|
12
Done
|
Cook 6 Eggs - Lightly on Both Sides - Over Medium Low Heat - So That the Center Is Just a Bit Runny and the Whites Are Fully Cooked. Try not to Break the Yolks. |
|
13
Done
|
Slice and Toast the English Muffin Halves. |
|
14
Done
|
Place Two Toasted Muffin Halves on Each Warmed Plate, Then One Egg on Each Half, Then Arrange a Few Slices of Avocado on Top of Each Egg. Spoon the Hollandaise Sauce Over the Top of Both - and Serve at Once. |
