Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, triple s eggs benidict. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.
TRIPLE S EGGS BENIDICT is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. TRIPLE S EGGS BENIDICT is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook triple s eggs benidict using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make TRIPLE S EGGS BENIDICT:
- Take flakey buttermilk biscuits (store bought or see my recipe) cooked
- Take large eggs
- Make ready smoked salmon
- Make ready unsalted butter
- Make ready cold water
- Prepare Sea salt
- Prepare chopped chives
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Instructions to make TRIPLE S EGGS BENIDICT:
- Cut the butter into small 1/4 inch pieces, put on a plate and set aside at room temperature.
- Fill half a large sauce pan with water and set to boil. Ensure your pan is large enough that you can place a bowl into it to, and the water will not get into the bowl.
- In the bowl, add 4 egg yolks, cold water, and salt. Place the bowl into the boiling water and whisk vigorously.
- Once the eggs begin to thicken remove the bowl from the heat and start to whisk in the butter in small amounts. You must remember to keep continually whisking the sauce while you are adding the butter, very important. - - You should end up with a creamy pale yellow sauce. You can cut the richness of the sauce by substituting 1 tsp of water with 1 tsp of lemon juice.
- Poach the remaining eggs.
- Arrange the biscuits on the place, place the smoked salmon on top of the biscuits, place the poached eggs on top of the salmon, spoon the sauce over top of the poached eggs and garnish with the chives. - - Serve warm and enjoy!
- Notes: - Do not leave your Hollandaise sauce off of the heat too long as it will thicken and affect the flavor. If the sauce begins to thicken in the process add a few drops of water and apply light heat until it reaches the consistently you desire.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Spider Egg (No spider off spring is inside him though- just one huge ass spider that seems to be dead- ). Awkward quiet teen- A bit of a neat freak - genraly nice. In a frying pan, bring. two of the eggs into a custard cup. (Be . biscuit and position the egg on top.
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