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Not Quite Eggs Benedict

Not Quite Eggs Benedict — a egg recipe, 12 ingredients.

Egg

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 eggs
  • 2 Tbsp milk
  • 1 Tbsp chopped parsley
  • Salt
  • Black pepper
  • 4 slices bacon
  • ¼ cup butter, melted
  • 1 Tbsp cold water
  • 2–3 tsp lemon juice
  • Cayenne pepper
  • Crusty bread
  • 1 Tbsp maple syrup (optional)
Make it lactose-friendly
  • 2 Tbsp milk → lactose-free milk, oat milk, or almond milk
  • ¼ cup butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
  2. Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.
  3. As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow.
  4. Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
  5. Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0