LAMB BACON BENEDICT W/ CURRY LIME HOLLANDAISE

LAMB BACON BENEDICT W/ CURRY LIME HOLLANDAISE

CURRY LIME HOLLANDAISE //

  • 4 egg yolks 
  • 1 tablespoon freshly squeezed lime juice 
  • 1/2 cup unsalted butter, melted (1 stick) 
  • 1 teaspoon cumin 
  • 1 teaspoon turmeric 
  • Pinch paprika 
  • Pinch cayenne 
  • Pinch salt

Add lime juice and egg yolks into blender and slowly drizzle in the melted butter. Continue to blend on low until the sauce is thickened and doubled in volume. (You can also stir using whisk in bowl. Be sure to whisk vigorously) Remove from heat, whisk in spices and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Cook Animal Bacon according to package directions and toast English muffin to your liking.

 

EGGS BENEDICT //

  • 8 slices Animal Lamb bacon 
  • 4 english muffins, split 
  • 2 teaspoons white vinegar 
  • 8 eggs Salt and pepper, to taste 
  • Fresh finely chopped rosemary & tyme, for garnish

Fill a pot with about 3 cups of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water making sure not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, so that the egg can drain. To assemble: Lay a few slices of Animal Buffalo bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with crushed red pepper. Yield: 4 servings

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