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Veggie benedict with hollandaise sauce

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves1
  • DifficultyEasy

For the hollandaise

4 egg yolks
2 tsps white wine
2 tsps freshly squeezed lemon juice
1kg clarified butter
480ml hot water

For the veggie benedict

1 English muffin
40g unsalted butter
1/2 cup diced mushrooms
1/2 cup diced onions
1 tomato, thinly sliced
1 avocado, thinly sliced
1) In a stainless steel bowl, add the egg yolks, wine and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.

2) Add a small amount of the hot water and whisk gently. Note that all whisking from this point on should be done gently to avoid breakage. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.

3) Butter the English muffin with 15g of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.

Basted eggs:

Heat a 20-cm egg pan with 1 teaspoon of clarified butter. Add two eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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