Egg Benedict Growtopia Recipe

Egg Benedict Growtopia Recipe

What makes Egg Benedict Growtopia Recipe become a star at the lunch table. To get there, order and time are the key. First, you want to make your hollandaise. While intimidating in theory, the process is very similar to making mayonnaise. If the emulsion is stable, it will not break, even when stored at room temperature. Next, boil your eggs, and bake English muffins when you prepare Canadian meat. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt, and pepper. Once you master this basic version, you can explore the variations: Add avocado slices, or even trade with smoked salmon (Hemingway eggs) or withered vegetables for Canadian meat (Florentine eggs).

Ingredients Egg Benedict Growtopia Recipe :

FOR THE HOLLANDAISE:

• ¾ cup (1 1/2 stems) unsalted butter
• 3 large egg yolks
• 1 ½ teaspoon of fresh lemon juice, plus enough
• ¼ teaspoon of cayenne pepper or hot peppers, to taste
• Kosher salt and fresh pepper

FOR EGGS REQUESTED:

• 1 tablespoon of distilled white vinegar
• Halal salt
• 8 large eggs

FOR BENEDICT AND ASSEMBLY:

• 4 English muffins, split
• 8 slices of Canadian bacon or thick ham (or 8 slices of regular, thick bacon)
• 2 tablespoons unsalted butter
• ¼ cup chopped leeks
• 2 tablespoons of chopped batter, tarragon or parsley
• Scaly sea salt
• Coarse black pepper

Preparation to make Egg Benedict Growtopia Recipe :

Egg Benedict 

Make hollandaise:

1. Melt butter in a small saucepan over medium heat until foamy but not yet brown, 3 to 4 minutes.
2. Place the egg yolks and 2 teaspoons of water in a blender.
3.  Start mixing, and, working very slowly, add hot melted butter until everything is combined. (If it starts to get too thick to mix, add 1/2 teaspoon water.) 
4. Add lemon juice and chili, though feel free to adjust the amount to taste, and season with salt and pepper. 
5. Transfer the hollandaise to a small bowl, and place the plastic wrap directly on the surface so it does not form the skin.
6.  Put aside. (It will stay at room temperature when you work.)

Boil an egg:

1. Fill a medium saucepan with 3 inches of water. 
2. Add vinegar, season with salt and bring to a boil. (Look for only a few bubbles; don't boil.)
3.  Using the handle of a spoon or spatula, stir the water in a clockwise motion. 
4. Crack the egg gently into the center of the pot, let the water spin around it and let the white wrap the yolk. Repeat with the remaining eggs - you might be able to do it up to four at a time. 

Check the eggs after 4 minutes:

1.  Use a slotted spoon to lift the eggs out of the water, and feel the whites tight. If it isn't finished, swipe it back in about one more minute. 
2. Let it cook until the white is cooked, but the yolk is still completely runny, 4 to 5 minutes.
3.  After the eggs have been boiled perfectly, remove them from the water, and drain on a plate lined with clean paper towels or kitchen towels. Set aside eggs.
4. Using a toaster, toaster oven or regular oven, bake English muffins until crispy and golden brown. 

Don't be afraid to toast them thoroughly:

1. They will be covered with hollandaise and boiled eggs and must be sturdy.
2. Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and crispy on the edges, about 6 minutes.

Assemble Ed Benedict Growtopia:

1. Place eight generous portions of English muffins on a plate and butter them generously. 
2. Add each with Canadian bacon, ham or bacon, then boiled eggs. 
3. Spoon hollandaise sauce and sprinkle with chives, fennel, peeled sea salt, and black pepper. 
4. Serve to your taste.

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