Dilly Eggs Benny

Dilly Eggs Benedict

We try to serve a variety of eggs benedict once a week on the farm. This is one yummy version.

Bacon:

• 4 slices bacon, baked with a drizzle of maple syrup and sprinkled with fresh ground pepper

Mushrooms:

• 1 C crimini mushrooms, sliced

• 2 Tbsp butter or canola oil

• 1 clove garlic, minced

• 1/4 onion chopped fine

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• 1 tsp fresh parsley

• pinch of salt and pepper

• Splash of apple juice

Hollandaise Sauce:

• 2 eggs

• 1 Tbsp lemon juice

• 1/2 tsp dry mustard

• 1/3 C melted butter

• 1 tsp fresh dill chopped

• 1 tsp fresh chopped parsley

Eggs:

• 4 eggs

• 1 tsp white balsamic vinegar

• 2 English muffins or rye bread slices

• 2 tsp butter

INSTRUCTIONS

BACON:

1. Place the slices of bacon on a rack lined cookie sheet. Place in a 350 degree F oven.

2. Drizzle lightly with maple syrup and fresh ground pepper.

3. Bake until crispy, about 20 minutes. Take out of oven and place on a paper towel.

4. Set aside.

MUSHROOMS:

1. In a small fry pan melt butter or drizzle oil in.

2. Toss in garlic and onion and sauté for 2 minutes.

3. Take sliced mushrooms and place in pan.

4. Sauté for 8-10 minutes.

5. Sprinkle in dried thyme, rosemary, fresh parsley.

6. Pour in apple juice and cook till all the juice has dissipated.

7. Season with salt and pepper.

8. Set aside.

WATER BATH FOR POACHED EGGS:

1. Take a large deep saute pan and fill with hot water.

2. Pour in white balsamic vinegar.

3. Bring to a slow simmer.

HOLLANDAISE:

1. Take a small bowl and 8 ounce drinking cup.

2. Separate the whites from the yolks .

3. Place yolks in the cup.

4. Melt butter on stovetop or in microwave.

5. Pour lemon juice and dry mustard into cup with yolks.

6. Mix egg yolks, lemon juice, and dry mustard with small immersion blender attachment until light coloured and then slowly add melted butter spoonful at a time.

7. Continually mix till all the butter is in.

8. When the hollandaise starts to thicken add in fresh dill, and a dash of the fresh parsley.

English muffin or rye bread:

1. Take 4 muffin halves or slices of bread and place in 350 f oven and toast till golden brown.

2. Take out of oven and butter.

EGGS:

1. Place cracked eggs into water and vinegar bath.

2. Poach for 4-5 minutes.

3. With a slotted spoon spoon out eggs carefully and place on a warm dish.

ASSEMBLY:

1. Place bacon and mushrooms on bun.

2. Carefully place poached eggs on top.

3. Pour warm hollandaise on top.

4. Dust with fresh cracked black pepper.

5. Sprinkle with chopped parsley and dill.

6. Ready to serve. Enjoy!