BLTA Eggs Benedict

 BLTA Eggs Benedict


4 large eggs

1 tbsp vinegar

2 English muffins sliced in half and toasted

4-6 slices of thick country bacon 

4 pieces of romaine lettuce

1 ripe tomato sliced into 1 inch rounds

1 ripe avocado- peeled and pitted and cut into 3/4“ lengthwise slices

Garnish with smoked paprika


Cook bacon to desired crispness in a pan on the stove top. Take bacon out of the pan and drain on a paper towel on a plate.

Crack room temperature eggs into a bowl.  

Bring a large saucepan filled with water to a simmer.  Add vinegar.

Gently poach eggs.  3 1/2  minutes for a runny egg.  Add 1 minute for a firmer egg.

While eggs are poaching, slice tomato, avocado and lettuce.


4 large eggs

1 tbsp vinegar

2 English muffins sliced in half and toasted

4-6 slices of thick country bacon 

4 pieces of romaine lettuce

1 ripe tomato sliced into 1 inch rounds

1 ripe avocado- peeled and pitted and cut into 3/4“ lengthwise slices

Garnish with smoked paprika


Cook bacon to desired crispness in a pan on the stove top. Take bacon out of the pan and drain on a paper towel on a plate.

Crack room temperature eggs into a bowl.  

Bring a large saucepan filled with water to a simmer.  Add vinegar.

Gently poach eggs.  3 1/2  minutes for a runny egg.  Add 1 minute for a firmer egg.

While eggs are poaching, slice tomato, avocado and lettuce.



Hollandaise Sauce:

3 egg yolks

3 tbsp lemon juice

1/4 tsp cayenne or paprika

1 1/2 sticks of butter (3/4 of a cup) melted.

NOTE:  Make sure butter is hot before adding it to the blender.


Put 3 egg yolk ( no whites) into a blender.  Add lemon juice, cayenne or paprika and hit pulse 4-5 times.  

Melt in the microwave or stove top 1 1/2 sticks of butter. 

Slowly drizzle the hot butter through the opening in the top of the blender while it is running. Once all of the butter is in the blender, blend for another 3 seconds and check consistency.  

 If the sauce is too thick, add 1 teaspoon at a time of hot water and pulse until you have reached the desired consistency.


Assemble:

English muffin, bacon slices, lettuce, tomato slice, avocado slices and poached egg. Spoon hollandaise sauce over the top.


 

Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more