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Recipes
Eggs Benedict
Eggs Benedict
Servings
4
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Skill Level
Easy
1 package Cal & gary's thick cut bacon
8 large Cal & Gary's eggs
3 large Cal & Gary's egg yolks
1 tbsp Half & Half
1 cup Cal & Gary's butter. melted
1 tbsp lemon juice
4 Founders & Farmers English muffins, cut in half
1 tbsp Founders & Farmers Vinegar
1 tbsp salt
1 bunch parsley (optional)
How to make it
Hollandaise
Place the egg yolks and cream in a blender and pulse until foamy.
With the blender running on a low speed, drizzle in the butter in a slow stream.
About halfway through, add the lemon juice.
Run the blender until the mixture thickens to the consistency of slightly runny mayonnaise.
Set aside until assembly.
Poached Egg
Bring 2-4 inches of water to a boil in a non-stick pan.
Once boiling, reduce heat and bring to a simmer.
Add vinegar and salt.
Crack one or two eggs at a time depending on space in the pan.
Simmer until egg whites are set, approx. 3 min.
While eggs are cooking, prepare the bacon according to package instructions and set aside.
Assemble, garnish with chopped parsley and enjoy!
Share
1 package Cal & gary's thick cut bacon
8 large Cal & Gary's eggs
3 large Cal & Gary's egg yolks
1 tbsp Half & Half
1 cup Cal & Gary's butter. melted
1 tbsp lemon juice
4 Founders & Farmers English muffins, cut in half
1 tbsp Founders & Farmers Vinegar
1 tbsp salt
1 bunch parsley (optional)
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