MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mini Bagel Eggs Benedict
Categories: Five, Breads, Pork, Citrus
Yield: 4 Servings
4 lg Eggs
4 sl Canadian bacon
4 lg Egg yolks
2 tb Water
2 tb Lemon juice
3/4 c Butter; melted
2 Miniature bagels; split,
- lightly toasted
Green onions or chives;
- chopped (optional)
Place 2 to 3" of water in a large saucepan or skillet with high
sides. Bring to a boil; adjust heat to maintain a gentle simmer.
Break 4 cold eggs, 1 at a time, into a small bowl; holding bowl
close to surface of water, slip egg into water.
Cook, uncovered, until whites are completely set and yolks begin to
thicken but are not hard, 3 to 5 minutes. Using a slotted spoon,
lift eggs out of water. Remove to a paper towel-lined plate; keep
warm.
Meanwhile, in a large skillet over medium heat, cook bacon until
lightly browned, 2 to 3 minutes on each side. Remove and keep warm.
In top of a double boiler or a metal bowl over simmering water,
whisk egg yolks, water, and lemon juice until blended; cook until
mixture is just thick enough to coat a metal spoon & temperature
reaches 160 F/71 C, whisking constantly. Reduce heat to very low.
Very slowly drizzle in warm melted butter, whisking constantly.
To serve, top each bagel half with bacon, poached egg, and sauce.
If desired, garnish with green onions or chives.
Recipe by Theresa Ravencraft, Marysville, Ohio
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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