Breakfast
Not Quite Eggs Benedict
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Sign in| Breakfast This recipe serves 1 for a full meal or 2 for a light breakfast.
Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 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)
Method
- Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
- 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.
- 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.
- Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
- 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.