With this quick variation on Hollandaise sauce, you’ll have this twist on Eggs Benedict on the table in 15 minutes. Try substituting our Lime Riesling oil or our Chipotle Merlot oil for the Riesling oil listed even more variations for your next brunch. If you can’t find pancetta, substitute thin-sliced Black Forest ham.
|4||Tbsp||Apres Vin Riesling Oil|
|4||English muffins, cut in half|
|2||Tbsp||Basil leaves, whole|
|-||Paprika (to garnish)|
|-||Pepper (to garnish)|
- In a small mixing bowl, combine the Apres Vin Riesling Oil, mayonnaise and lemon juice with a rubber spatula, stirring well until completely mixed. Set aside.
- Fill a large, deep saucepan with 4 quarts of water and heat it to boiling.
- Add the white vinegar and 1 tsp of the salt to the boiling water and reduce the heat to a simmer.
- One by one, pour the eggs into the simmering water while, with the opposite hand, you are gently rolling each egg underwater with a spoon as the egg submerges. This will round out the egg and ensure that the egg whites attach to the yolk and do not cook in loose- hanging threads. Work quickly so that all of the eggs have close to the same amount of cooking time. Poach the eggs for 3 minutes for soft yolks or 4 minutes for hard yolks.
- While the eggs are poaching, toast the English muffins. Arrange two halves on each one of 4 plates.
- Arrange 2 basil leaves and 1 slice of pancetta on each English muffin half.
- Remove the poached eggs from the cooking water with a slotted spoon and drain off any moisture. Place a poached egg on each English muffin half.
- Spoon 1 Tbsp of the Riesling sauce over each poached egg.
- Sprinkle each egg with a little paprika and a twist of freshly ground pepper and serve immediately.
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
YIELD: 8 Eggs, serves 4
Preparation time10 minutes
Degree of difficultyNormal
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