Not Quite Eggs Benedict
Zutaten
- 2 eggs
- 2 Tbsp milk
- 1 Tbsp chopped parsley
- Salt
- Black pepper
- 4 slices bacon
- ¼ cup butter, melted
- 1 Tbsp cold water
- 2–3 tsp lemon juice
- Cayenne pepper
- Crusty bread
- 1 Tbsp maple syrup (optional)
Anleitung
1. Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
2. Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.
3. As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow.
4. Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
5. Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.
