Easy Eggs Benedict | Norine's Nest

Name: Easy Eggs Benedict | Norine's Nest
Ingredients: 8 piece of breakfast bacon; 4 slices of Canadian Bacon; 2 English Muffins, cut in half; 1 large Avocado; 4 large eggs; 1/8 tsp. garlic salt; 1/8 tsp. coarse black pepper; 1 Tablespoon prepared salsa (optional); 2 teaspoons white vinegar; Chopped Parsley for garnish; 4 egg yolks; 1/2 cup melted butter; 2 Tablespoon Fresh Lemon Juice; 3-4 dashes of Tabasco Sauce; 1/4 teaspoon Dijon Mustard; dash of white pepper and salt to taste; Prepare all your ingredients before hand. This will help bring this dish together quickly.; Fill a large pot with 5-6 inches of water. Add white vinegar. Bring to a boil over medium heat.; While waiting for water to boil...Cook your bacon and Canadian Bacon and drain on a paper towel. Set aside.; In a small bowl smash Avocado. Add 1/8 teaspoon garlic salt and 1/8 teaspoon coarse black pepper. mix. Add in Salsa if desired. Set aside.; Pop English Muffins down in toaster while you poach the eggs.; Crack 4 eggs and place in a small bowl. Gently slide eggs into boiling water one at a time. Remember which egg you placed in the pot first. Turn heat off. Once eggs turn white on top, use a slotted spoon to carefully remove from water, first egg dropped; Butter English muffins.; In your blender add 4 egg yolks, 2 Tablespoons of Lemon Juice. Cover and Blend on high speed for 20-30 seconds until yolks turn light yellow and creamy. Turn blender down to low. Slowly dribble in warm melted butter. Mixture will thicken. Add Tabasco, D; Spread Avocado evenly on each English Muffin half.; Top with 2 slices of breakfast bacon, and one slice of Canadian bacon.; Carefully add one Poached Egg.; Drizzle with warm Hollandaise sauce. Garnish with Chopped Parsley.; Serve immediately.

"Easy Eggs Benedict, poached eggs on a bed of crispy traditional breakfast bacon and Canadian Bacon, on top of buttery toasted English Muffins with seasoned avocado spread, and topped off with a rich creamy blender Hollandaise sauce...."

INGREDIENTS

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8 piece of breakfast bacon

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4 slices of Canadian Bacon

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2 English Muffins, cut in half

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1 large Avocado

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4 large eggs

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1/8 tsp. garlic salt

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1/8 tsp. coarse black pepper

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1 Tablespoon prepared salsa (optional)

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2 teaspoons white vinegar

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Chopped Parsley for garnish

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4 egg yolks

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1/2 cup melted butter

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2 Tablespoon Fresh Lemon Juice

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3-4 dashes of Tabasco Sauce

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1/4 teaspoon Dijon Mustard

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dash of white pepper and salt to taste

•

Prepare all your ingredients before hand. This will help bring this dish together quickly.

•

Fill a large pot with 5-6 inches of water. Add white vinegar. Bring to a boil over medium heat.

•

While waiting for water to boil...Cook your bacon and Canadian Bacon and drain on a paper towel. Set aside.

•

In a small bowl smash Avocado. Add 1/8 teaspoon garlic salt and 1/8 teaspoon coarse black pepper. mix. Add in Salsa if desired. Set aside.

•

Pop English Muffins down in toaster while you poach the eggs.

•

Crack 4 eggs and place in a small bowl. Gently slide eggs into boiling water one at a time. Remember which egg you placed in the pot first. Turn heat off. Once eggs turn white on top, use a slotted spoon to carefully remove from water, first egg dropped

•

Butter English muffins.

•

In your blender add 4 egg yolks, 2 Tablespoons of Lemon Juice. Cover and Blend on high speed for 20-30 seconds until yolks turn light yellow and creamy. Turn blender down to low. Slowly dribble in warm melted butter. Mixture will thicken. Add Tabasco, D

•

Spread Avocado evenly on each English Muffin half.

•

Top with 2 slices of breakfast bacon, and one slice of Canadian bacon.

•

Carefully add one Poached Egg.

•

Drizzle with warm Hollandaise sauce. Garnish with Chopped Parsley.

•

Serve immediately.

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