Chef’s Table Cuisine : Eggs Benedict


Eggs Benedict Half of a shallot minced Half a teaspoon of black pepper One tablespoon of wine vinegar Three tablespoons of water Reduce heat Two egg yolks Strain mixture into eggs Whisk Whisk over double boiler until thickened One third of a pound butter, melted Skim the froth from the top of the melted butter Return to the double boiler Slowly add butter Lemon juice Cayenne pepper Salt and pepper Whisk Two teaspoons of vinegar Stir in a circular motion Add the first egg Add the second egg Poach eggs for three minutes Two slices of peameal bacon Place bacon on toasted English muffin Add eggs Top with hollandaise sauce Garnish {Logo : Fanshawe College}

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