Most evenings its very hard to decide what you want for dinner. Eggs Benedict might be for breakfast, but works just as well for dinner if you are looking for something light, quick and healthy.
Recipe:
Ingredients:
- 4 Eggs (Dependent on how many eggs each person wants)
- 2 Eggs separated ( Only use the 2 yolks, save the egg whites for something else)
- 2 Table spoons of olive oil
- 100g of unsalted Butter
- 1 clove of Garlic
- Garlic chives, salt and pepper
- 3 Table spoons of White whine vinegar
Cooking Process:
The first thing I start off with is the Hollandaise sauce. Start by whisking the egg yolks till silky smooth. Add the 2 table spoons of olive oil, salt and pepper to taste and continue whisking. Melt the butter in the microwave. When the egg yolk and olive oil mixture starts to thicken, slowly add the melted butter slowly and continue whisking. Whisk for about 5 minutes. Mince the Garlic and chop the chives. Add the garlic and chives to the sauce, whisk till everything is combined and let it rest in the fridge.
Boil some water and add to a pot on the stove. i like to use a deep pot, so that the eggs are fully submerged during the cooking process. Add some white wine vinegar ( about 3 Table spoons) and salt to the water ( about 3 Table spoons). Crack the amount of eggs needed en separate bowls. When the water starts to boil, add the eggs to the boiling water by tilting the bowls slowly into the water ( the water must first enter the bowl and then the bowl is tilted so that the egg is in the water). Cook for about 2-3 minutes and remove the eggs. Let the eggs rest on a hand towel so that all the moisture is removed. Remove the Hollandaise sauce from the fridge and give it a few whisks.
Depending on your diet, toast some whole wheat bread. Start stacking your Eggs Benedict and add a generous portion of sauce on top.
Optional
I enjoy some cherry tomatoes that are quickly grilled in the oven and added as some garnish to the dish.
Hope you Enjoy...
Cheers