A suitable recipe for brunch; Eggs Benedict

Hello my friends;

Due to the laziness of waking up late on weekends, my breakfast time is always in the afternoon. Yesterday was Sunday, I woke up late and thought of a delicious breakfast.

I prepared a delicious breakfast table, but it makes me sad that you think I ate it alone :)

Of course, it was a table prepared for my dear friends.

I've organized a brunch :)

After the word brunch has been used in daily life recently, I seem to hear the questions of what is brunch. For those who don't know, what is brunch?

A word that has its origins in British food culture and that we have used frequently for a long time: brunch. Well, nowadays, brunch, which we hear frequently both around us and in places, is used by the British to express the time between morning and lunch. Of course it's global now.

We can answer it as a kind of late breakfast meal, which has the power to unite morning and lunch.

 In England, the home of brunch culture, there are alternatives such as potato chips, eggs, baked beans, mushrooms, pudding and milk tea, including omelettes. In addition to these alternatives, a recipe called 'Eggs Benedict', which originated in the American culture, has become indispensable for British brunches.

So, an eggs benedict recipe from me too..

Ingredients for Eggs Benedict

2 tablespoons finely chopped parsley

4 eggs

2 tablespoons of rice vinegar

1 tablespoon of butter

2 bases

8 pieces of bacon

1 portion of hollandaise sauce

Heat a large skillet over medium low heat. Add bacon strips or Canadian bacon slices. Fry slowly, turning occasionally, until bacon is browned on both sides.

Use tongs or a fork to remove the bacon from the pan, placing it on a paper towel to absorb excess oil.

While the bacon is cooking, fill a large sauce pan with 2/3 of water and bring to a boil, then add the vinegar. Boil it first, then take it to low heat.

Take one egg at a time, break them into a bowl and slide them into the slowly boiling water. When the egg starts to harden, add another one. Remember to remember which egg came first.

Turn off the stove, cover the pan and leave for 4 minutes. Gently lift with a spoon, starting with the first egg.

Start frying the English muffins as soon as all the eggs are in the steaming water. If all the cakes cannot be fried until the eggs are ready, gently remove the eggs from the steaming water and put them in a bowl.

Butter one side of an English muffin to hold it together. Top with two slices of bacon or 1 slice of Canadian bacon. You can cut the bacon to fit the cake if you want.

Put a hard-boiled egg on top of the bacon, then pour some hollandaise. Sprinkle some parsley on top and serve immediately.

I leave a recipe for those who want to make their own hollendez sauce..

Melt 10 tablespoons of unsalted butter.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon of salt in a blender, blend for 20-30 seconds on medium to medium speed until the eggs turn pale.

Set the mixer to its lowest setting, slowly adding the hot melted butter while continuing to mix. Taste the salt ratio and add a little more salt or lemon juice if less.

Transfer to a pourable container and place in a warm place on or near the stove.