The traditional Eggs benedict, the main material is English muffin, boiled egg or poached egg, ham or Canadian bacon, and hollandaise sauce. Water eggs must use fresh eggs to make a hearty and delicious egg yolk. Americans use bacon made from pork back meat, called Canadian bacon, not from Canada. In addition, Dutch sauce is the key to affecting the egg benedict. Dutch sauce is a sauce similar to mayonnaise (mayonnaise uses vegetable oil and mustard, and does not need to be heated), stir the egg yolk with a blender, then add lemon juice, pepper, salt, and slowly pour into the heat to cook The butter, kept warm and stirred until thick, finished the preparation of the Dutch sauce in about four minutes. Put ham or bacon on top of the English muffin, add the boiled egg, and finally add the Dutch sauce, accompanied by asparagus or French fries, to become the eggs benedict. In addition to the traditional eggs benedict, there are variants with different fillings, such as Eggs Royal with smoked salmon instead of bacon, Eggs Florentine with spinach instead of bacon, roasted bacon with tomato's Eggs Blackstone, etc. It is also very popular.
English muffin with butter and fry on the bottom of the frying pan for 2 minutes
In high heat, bake the bacon or ham with olive oil for 2 minutes.
Heat the hot water, add white vinegar and salt, boil and beat the eggs, then boil and change to a small fire, cook the eggs for about 2 to 2.5 minutes. Remove and drain, sprinkle with salt and pepper.
Cut the small potatoes into potato chips, simmer for 2 minutes in a microwave oven, fry the olives in a frying pan and add to the golden, sprinkle with salt and pepper.
Put the bacon, the egg, and the Dutch juice on the English muffin.
Plate, put fried potato wedges and bitter chrysanthemum around
Dutch juice practice material: Cream 35g, lemon juice 5g, egg yolk 3, white wine 20g, warm water 15g, salt amount, black pepper powder practice: 1. Boil the white wine, lemon juice, salt and black pepper powder into warm water until concentrated and cool for later use. 2. Place the egg yolk in a stainless steel basin, add the material of Practice 1, whipped with heat-insulating water, remove the melted cream slowly after removing, and continue to stir until thick.