Cooking Live☕️Eggs Benedict🍳|Nino and Lo

Thank you for stopping by our channel.......🤗WELCOME!!!!.....😋👨🏽‍🍳 As promised I’m making breakfast/brunch this morning, I have been craving some Eggs Benedict. Eggs Benedict is a traditional North American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French Hollandaise sauce. It's rich, and satisfying and making them requires some thought as you need to have all parts of your dish ready to go. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached they way you like them, and a warm, creamy, unbroken Hollandaise sauce whisked to perfection all at the same time. This dish is perfect for a special Birthday, Mother's Day or Special Occasion breakfast/lunch...lol Join me live, we will cook and chat ☕️🍳 INGREDIENTS -pot of boiling water vinegar -8 eggs -2 English muffins, split and toasted -6 slices Peameal bacon -1 small avocado -4 shrimp, de-shelled and de-veined Hollandaise Sauce -1/2 cup (125 mL) butter, melted -3 egg yolks -1 tbsp (15 mL) lemon juice -pinch cayenne pepper or white pepper (can also use black pepper if you choose) DIRECTIONS How to Make Perfect Poached Eggs If you've never made poached eggs before, they can take a little practice. For a better chance of getting it right, try these tips: -Start with the freshest eggs you can get, the older the eggs are, the more likely they are to fall apart in the simmering water. -Make sure the water is barely simmering. If the water is at a full boil (lots of fast moving bubbles), the chances of the egg separating when it hits the water is greater. -Don't forget to add the vinegar to the water. -Crack the egg into a small bowl before adding it to the water. Then gently slide the egg from the bowl into the simmering water. -Time the poaching egg, four minutes should be just about right. -Drain the poached eggs well. Hollandaise sauce -bring a medium sized pot of water to a boil using a double boiler, or improvise using a medium size pot and a medium sized bowl -turn the stove to simmer under the pot once water has boiled -add egg yolks, begin whisking -slowly whisk in 1/2 cup of clarified butter, adding 1 Tsp at a time -WHISK -WHISK -WHISK -add lemon juice lemon juice, and pepper -cook over simmering water, stirring constantly until thickened, 10 to 12 minutes. THE FINALE -toast the English muffin and plate it -place the Peameal bacon, (avocado and shrimp or additional toppings you may choose) -drizzle Hollandaise sauce over poached eggs and enjoy TIPS AND TRICKS Hollandaise sauce may curdle due to over beating or adding hot clarified butter too quickly. To rescue a curdled sauce, try one of the following: -Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the egg yolk into the curdled Hollandaise sauce. -Place 1 tbsp (15 mL) water in a small bowl, with a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously. Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above. Just relax, make it your own and have fun cooking! Bon appetite!! Follow us on Facebook https://www.facebook.com/groups/97368... Follow Us on Instagram   / nino_and_lo   https://vm.tiktok.com/ZMRDaDPE3/ T-shirt from https://nolalovedesigns.ca/ 🛠🪚Kitchen Renovation done by:   / tbarcustomcabinetry   Like, subscribe and share if you want to see more fantastic meals cooked by Nino, leave a comment, let him know what you want him to cook next.. #cookingwithnino #eggsbenedict #hollandaisesauce #cooking #breakfast #cookinglive