Best X Ceptionally Healthy Eggs Benedict Recipes

EGGS BENEDICT

Steps:

• Sauté the ham slices in the butter for 2 minutes.
• Place the ham on English muffins.
• Poach the eggs in simmering water in a frying pan (a splash of white vinegar will help keep them together).
• When set remove with a slotted spoon and place on ham.
• Whirl eggs yolks, lemon juice and salt and pepper in blender on high for 30 seconds.
• Uncover and continue to blend on high while slowly adding the melted butter in a thin slow stream.
• When the sauce is thick and creamy pour over eggs and serve.

HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• For the Cucumber Pickle:.
• Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
• For the Healthy Hollandaise:.
• Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
• For the Dish:.
• Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
• Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.

EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce:.
• In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
• Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
• Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
• Hot water in double-boiler base should not boil or touch bottom of pan above.
• Remove double boiler top from hot water in base.
• Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
• Stir in 1/ teaspoons salt and cayenne.
• Place top of double boiler over warm water in base (not over heat on stove).
• Cover to keep warm.
• Poach eggs: Lightly butter cups of an egg poacher.
• Fill bottom of egg poacher 1/4 full of water.
• Add 1 teaspoons salt; bring water to a boil.
• Reduce heat to a simmer.
• Break one egg into a custard cup.
• Slip egg into poacher cup.
• Cook 3-5 minute to desired doneness.
• Loosen egg from cup with table knife.
• Place in bowl filled with very warm water.
• Repeat until all eggs are cooked.
• Spread muffins with butter; wrap ham in aluminum foil.
• Broil muffins and ham until muffins are browned and ham is hot.
• To serve: Place two muffin halves on each individual serving plate, buttered side up.
• Top each serving with 1 slice of ham and two well-drained poached eggs.
• Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.