Unknown / Breakfast
Not Quite Eggs Benedict
This recipe serves 1 for a full meal or 2 for a light breakfast.
Ingredients
- egg2
- milk2 tbsp
- parsley, chopped1 tbsp
- salt
- black pepper
- bacon4 slice
- butter, melted1/4 cup
- water, cold1 tbsp
- lemon juice2–3 tsp
- cayenne pepper
- crusty bread
- maple syrup, optional1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.
As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow.
Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.