Eggs Benedict Recipe with Strawberries and Lemon Sauce

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Eggs Benedict Recipe with Strawberries and Lemon Sauce
 
Make this Eggs Benedict Recipe with Strawberries and Lemon Sauce that your whole family will love!
Ingredients
For the Strawberries Lemoncello:
  • 1 pint of fresh sliced strawberries
  • 4 egg yolks
  • ¼ cup of sugar
  • juice of 1 lemon
  • 1 seeded vanilla bean
  • 1½ cups of plain yogurt
  • 3 tablespoons of honey
  • 3 tablespoons of Lemoncello liqueur (if desired)
For the Hollandaise:
  • 4 egg yolks
  • juice of 1 lemon
  • ½ cup of Charddonay wine
  • 4 to 6 ounces of melted butter
  • Kosher salt, ground white pepper and cayenne pepper to taste
For the Eggs Benedict:
  • 3 eggs
  • warm sliced Canadian bacon
  • 3 toasted English muffins
Instructions
  1. Lemoncello Sauce: Over a double boiler whisk the egg yolks, sugar, lemon juice and vanilla bean until the mixture becomes frothy and thick. Once this is reached set in the refrigerator until completely cooled. Once cool, fold in yogurt, honey and Lemoncello liqueur. Pour the mixture over the fresh sliced strawberries.
  2. Hollandaise: Over a double boiler whisk the egg yolks, lemon juice and white wine until the mixture becomes thick and frothy. Once this is achieved, slowly drizzle in the melted butter until it becomes very thick. Remove from the heat once the mixture is to the correct consistency and adjust the seasonings with Kosher salt, white pepper and cayenne pepper. Keep warm
  3. Eggs: Bring a pot of salted water to a boil and then turn down the heat so the water is simmering. Using a ladle add each egg to the simmering water one at a time. Cook for 4 to 6 minutes. the whites of the egg will form around the yolk, but the yolk should still be runny. Once they are cooked remove from the water and set on a paper towel to dry. Serve the poached egg on top of the sliced Canadian bacon and toasted English muffin and top off with 3 tablespoons of hollandaise sauce. Serve the eggs benedict along side the strawberries Lemoncello.

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