Zutaten für Eggs Benedict For 2
- English Muffins
- Eggs
- 2 large egg yolks, 1 tablespoon lemon juice, 1 cup (12 tablespoons) unsalted butter, salt, cayenne pepper to taste
- Egg Yolks
- Lemon Juice
- Butter
- Salt
- Cayenne Pepper
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Zubereitung von Eggs Benedict For 2
- Preheat your oven's broiler. Split 2 English muffins and place cut-sides up on a baking sheet.
- Broil muffins for 2-3 minutes, or until lightly browned and toasted.
- While muffins toast, prepare the hollandaise sauce (see steps 4-11).
- **Hollandaise Sauce:** In the top of a double boiler (or a heatproof bowl set over a pan of simmering water), whisk together 2 large egg yolks and 1 tablespoon of lemon juice.
- Gradually whisk in 1/3 cup (6 tablespoons) of melted unsalted butter, in a slow, steady stream. Continue whisking constantly until the sauce thickens.
- Add another 1/3 cup (6 tablespoons) of melted butter, whisking constantly until incorporated.
- Stir in the remaining 1/3 cup (6 tablespoons) of melted butter until the sauce is smooth and thick enough to coat the back of a spoon.
- Season the hollandaise sauce with a pinch of salt and cayenne pepper to taste.
- Gently poach 2 eggs until the whites are set but the yolks remain runny (about 3-4 minutes).
- Place a poached egg on each toasted muffin half.
- Spoon the hollandaise sauce generously over the poached eggs.
- Serve immediately with sliced tomatoes (about 1/2 cup), grapefruit segments (1/2 grapefruit), and a glass of your favorite wine.
- Enjoy your romantic brunch!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
13g
Fat
174g
Carbs
9g
