Eggs Benedict

404780_10101176945708249_940244343_nEggs Benedict is a breakfast dish I rarely make but if I do, it’s usually the day after making sweet potato biscuits.  Hollandaise sauce scared me off for a while because, well, it isn’t exactly the healthiest, but more than that it’s a lot of work to do by hand. BUT, I found this great recipe from Simply Recipes,  that uses a blender. Genius!

  • eggs
  • sweet potato biscuits
  • proscuitto
  • parsley
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 10 tablespoons unsalted butter

Melt the butter on low, very slowly in a small pot.  Next, add the egg yolks, lemon juice, salt, and cayenne into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated. Adjust seasoning as needed.

Next poach the eggs. I can’t remember where I learned this, but poaching eggs in the microwave (which i almost never use, but bare with me) is really the easiest and most foolproof way of doing it! Simply fill a mug halfway with water, break the egg in, cover with the saucer, and microwave for 1 minute. Voila! A perfectly poached egg.

After you finish poaching the eggs, serve on a sweet potato biscuit with a layer of proscuitto. Top with hollandaise sauce and a sprinkle of parsley.

Serve immediately.

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