Easiest Way to Make Tasty California Farm Eggs Benedict, microwave

California Farm Eggs Benedict, microwave. Great recipe for California Farm Eggs Benedict, microwave. California Farm Eggs Benedict, microwave instructions. Prepare muffins: thaw in microwave, butter the muffin halves, put in toaster till golden, two or three minutes, put one or two slices of canadian bacon on top of muffin, keep on heated plates.

Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. Stir in the beaten eggs with a wooden spoon until combined. Pierce yolk and white to bottom of cooker several times with fork. (Piercing is necessary to prevent egg from "exploding" during cooking.) Place lid on cooker base, lining up notches. You can have California Farm Eggs Benedict, microwave using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of California Farm Eggs Benedict, microwave

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Twist to secure (or cover with microwave-safe plastic wrap if using a bowl or mug). Beat the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream the melted butter into the egg yolk mixture while whisking vigorously to incorporate. Break eggs into ramekins or another small dish.

California Farm Eggs Benedict, microwave step by step

1. Prepare muffins: thaw in microwave, butter the muffin halves, put in toaster till golden, two or three minutes, put one or two slices of canadian bacon on top of muffin, keep on heated plates..
2. Hollandaise sauce: melt 3 Tbs butter in glass measuring cup, whip in fresh egg, add 2 Tbs cream, whip till smooth, add Tbs lemon juice, microwave ten seconds, stir, whip, repeat in ten second intervals till sauce is your desired thickness. Set aside, keep warm..
3. Poach eggs: put fresh egg in each Nordic Ware egg poacher cup, half teaspoon of water on top, pierce yolk with fork, microwave 45 seconds, rest 30 seconds. Put on toasted english muffin on top of canadian bacon..
4. For the english muffins: mix yeast, milk and sugar, when foaming, add flour, salt, baking soda and molten butter, mix till firm, spongy doughball. Cover, rest 60 minutes till doubled in size. Roll into 8 balls, put on 1/2 tsp corn meal under each ball on baking sheet in oven, flatten, let rise to double. Turn oven to 400F degrees, then bake 3 minutes, flip, bake three or more minutes till golden. Split and serve, or freeze..
5. Canadian bacon: cut 6 pound pork loin in half. Boil 2 quarts water with 10 peppercorns, 3 bay leaves, tsp star anise, tsp coriander, 6 Tbs salt, 3 Tbs brown sugar, 6 tsp nitrate salt. Put pork in crock jar, rock on top, pour cooled brine solution on top. Put in fridge for 2 weeks, turn pork inside jar once a week. Rinse, drop in boiling water, few minutes, dry overnight. Cold smoke 4 hours. Muffin, bacon, egg, sauce, pinch of pepper and pinch of paprika, enjoy!.
6. Pour as much hollandaise sauce over the eggs as you like, pinch of paprika powder on top. Hint: leftover Hollandaise sauce, heated 20 seconds more in microwave, makes the best scrambled eggs to serve with the eggs benedict. Enjoy.

Stir the water in the pot until you have created a gentle whirlpool. Carefully tip an egg into the water, whites first. Remove from the oven and set aside. Place a saucer on top of the cup so that it covers the opening completely. Oil a small bowl, ramekin or mug.