What could be better with a toasted english muffin, runny egg yolk with avocado, fresh tomato and hollanadaise sauce?.....Ummmm good!!!
usually it's with bacon or some good ham. I don't mind eating that. But i just wanted something new with it. Plus i'm not really a meat eater that much. When buying eggs i prefer using free range eggs or organic. They taste the best!! and is also my nutrients then cage eggs. Also they even taste way way better. Trust me! you can tell the diffrence once you started to buying some good quality free range eggs. So go and make this delicious egg's benedict. If you want to use bacon or ham. Go ahead and use it!
ingredients:
(serves 1)
* 1 whole grain english muffin
* 1 Medium free range egg or organic.
*1/4 ripe avacodo sliced
* 3 slices of fresh tomato
*sea salt and pepper
* fresh parsley chopped
Method:
Heat up a small saucepan and bring the water to a boil. Reduce it to simmer. Care fully crack the egg into a ramekin or eggcup and gently pour in the sauce pan. It should only take about 6 minutes. Once it is done. Put it in a bowl of ice cold water to stop the cooking process. Set it aside on a paper towel to absorb the water. Toast yor english muffin and start assembling it! I served it with a simple salad, sun-dried tomatoes, olives dressed with balsamic vinegar and extra virgin olive oil/
Hollandise sauce:
* Good quality Unsalted Butter, melted
*1egg yolk
* 2 teaspoonsfresh lemon juice * extra lemon juice, to taste
* sea salt and white pepper, to taste
With the motor running, slowly pour in 1-2 tablespoons of butter at a time, processing for 30 seconds between additions.
Season the hollandaise sauce with extra lemon juice, salt and pepper, to taste. Serve warm over poached eggs or steamed asparagus.
Hints: Hollandaise Sauce can be kept for up to 2 weeks, refrigerated in a sealed jar. Rewarm in the microwave on Medium Low stirring every 30 seconds, do not overheat or the mixture will split.
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