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Before you jump to Eggs Benedict recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Healthy and balanced eating helps bring about a feeling of well being. If we eat more healthy snacks and a lesser amount of of the bad ones we typically feel much better. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This is usually a problem, nonetheless, with regards to eating between snacks. Shopping for snack foods can be a challenge because you have so many options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
Foods made from whole grains are great for a fast snack. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always better than eating the highly processed grains we commonly obtain in our grocery stores.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to eggs benedict recipe. You can cook eggs benedict using 14 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Eggs Benedict:
- Use For the Hollandaise sauce
- Prepare 4 egg yolk
- Take 1 Tbsp fresh lemon juice
- Take 1/2 C. Unsalted butter (1stick)
- Provide Pinch cayenne
- You need Pinch salt
- Take For the Eggs Benedict
- You need 8 slices Canadian bacon or ham
- Take 4 split English muffins or bagels (I use everything bagels)
- Provide 2 tsp white vinegar
- Take 8 eggs or egg whites (I use egg whites)
- Take Salt and pepper for taste
- Get Hollandaise sauce from above
- Take Fresh chopped parsley
Instructions to make Eggs Benedict:
- Start with the Hollandaise sauce. 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 bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in cayenne and salt.
- Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels.
- Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain
- To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people
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