Benedict Egg Recipe Video

Benedict Egg ingredients: English muffins 2 pieces, Canadian bacon 4 slices,asparagus 60 grams,eggs 4 pieces, cilantro, white vinegar butter (softened), marmalade sauce ingredients:yolk 3 pieces, low-fat butter (melted) 150 grams,

lemon juice 1 tablespoon, 1/2 teaspoon salt, a little pepper sauce marmalade sauce steps: 1. Prepare the marmalade sauce: first heat the melted butter, use a spoon to skim off the foam and white solidified parts from the surface, purifying the butter.2. Add the yolks, marmalade juice and salt into a mixing bowl, beat evenly and then pour in, place over double boiler, heat the water until it simmers slowly, gradually add in the melted butter, mix with the yolk until the sauce thickens.

3. Cut English muffins diagonally in half.

4. Add butter to a large non-stick skillet and melt, then add the Canadian bacon and asparagus, cook the Canadian bacon until both sides are golden brown, and cook the asparagus with salt and

pepper for 2 minutes until tender. 5. Place 2/3 water in a pot, add white vinegar, bring to a boil, then reduce heat to medium-low and simmer slowly.6. Gently crack an egg into a small bowl, carefully pour the egg into the boiling water (make one at a time). 7. When the egg begins to set, remove it with a slotted spoon and place on a plate to rest.8. Place the toasted muffin in a toaster oven or in a non-stick skillet, toast.

9. Place the Canadian bacon and asparagus on top of the toasted English muffins, then add the water-poached egg, drizzle with marmalade sauce.

10. Sprinkle cilantro over, season with salt and pepper, and it's ready to eat.Black pepper Season and cook for 2 minutes until fully cooked, then serve on a plate.

5. Pour in 2/3 water into the pot, add white vinegar, bring to a boil, then reduce heat to medium-low and let it simmer slowly. Transfer eggs into a small bowl, pour them into the water gradually (one at a time)

6. When the egg begins to set, remove and place on a plate for later use

7. Place the pancake in a toaster or pan-fry it. First, place the smoked pork and asparagus on the toasted pancake, then add the poached egg, followed by the hollandaise sauce on top. Sprinkle with chopped cilantro, season with salt and black pepper before serving.