Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 4 dragon eggs (large eggs)
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh chives
Special equipment needed:
- A large pot
- A slotted spoon
- A whisk
- A double boiler or a heatproof bowl and a saucepan
- A blender or an immersion blender
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Reduce the heat to a gentle simmer and add the white vinegar.
2. Crack the dragon eggs into separate small bowls or ramekins.
3. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the butter.
4. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
5. Gradually whisk the melted butter into the egg yolk mixture, whisking constantly until the sauce thickens.
6. Remove the sauce from the heat and keep it warm.
7. Toast the English muffins and place two halves on each plate.
8. Heat a skillet over medium-high heat and cook the Canadian bacon until browned and crispy.
9. While the bacon is cooking, carefully lower each dragon egg into the simmering water and cook for 3-4 minutes, until the whites are set but the yolks are still runny.
10. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain.
11. Place two slices of Canadian bacon on top of each English muffin half.
12. Use the slotted spoon to carefully transfer each dragon egg onto the bacon.
13. Spoon the hollandaise sauce over the eggs and sprinkle with chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmering water for poaching eggs
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 25g
Protein: 22g
Sodium: 950mg
Sugar: 1g
Substitutions for ingredients:
- English muffins can be substituted with bagels or toast.
- Canadian bacon can be substituted with ham or bacon.
- White vinegar can be substituted with lemon juice or apple cider vinegar.
- Butter can be substituted with ghee or coconut oil.
- Cayenne pepper can be substituted with paprika or hot sauce.
- Chives can be substituted with parsley or basil.
Variations:
- Add sliced avocado or tomato on top of the bacon.
- Use smoked salmon instead of Canadian bacon.
- Add sautéed spinach or mushrooms on top of the bacon.
- Use a different type of egg, such as quail or duck eggs.
Tips and tricks:
- Use fresh eggs for poaching, as they hold their shape better.
- Use a slotted spoon to remove any excess egg whites from the poaching water before adding the eggs.
- Keep the hollandaise sauce warm by placing it in a heatproof bowl over a pot of warm water.
- If the hollandaise sauce is too thick, whisk in a tablespoon of warm water to thin it out.
Storage instructions:
Dragon Eggs Benedict is best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Arrange the Dragon Eggs Benedict on a large platter and garnish with fresh herbs, such as parsley or dill.
Garnishes:
Chopped chives, parsley, or dill.
Pairings:
Serve with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
Roasted potatoes, fresh fruit salad, or a side of sautéed vegetables.
Troubleshooting advice:
- If the hollandaise sauce separates, whisk in a tablespoon of warm water or lemon juice to bring it back together.
- If the eggs break while poaching, add a teaspoon of vinegar to the water to help the whites coagulate.
Food safety advice:
- Use caution when handling hot water and hot pans.
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s. It typically consists of a toasted English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce.
Flavor profiles:
Savory, rich, and tangy.
Serving suggestions:
Serve Dragon Eggs Benedict for a special occasion brunch or a decadent breakfast treat.
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