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Can someone give me the steps to making the eggs poached. I mean the instructions on making it the way it is. Is it possible to buy hollandaise sauce or do I have to make it? And is it induction approved to have the eggs, canadian bacon, hollandaise sauce, but no english muffin.
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Eggs, canadian bacon, and Hollondaise are all fine. Here is a recipe for an easily prepared Hollondaise sauce that is induction safe:
As far as poaching eggs:
Take a pot and fill it about 3/4 with water. Add about a tablespoon of vinegar (more if a large pot) and a pinch of salt. Let this come to a simmer.
Break a cold egg (right out of fridge) into a shallow bowl, careful not to break the yolk.
With a cooking spoon swirl the water slowly until you have a nice whirlpool developing. Remove the spoon and quickly slip the egg gently from the bowl into the center of the swirl. Let the water swirl around it and it will help give it a better shape, wrapping the white around the yolk. Cook for about 3 minutes and it should be done.
15 months and Counting! (Dec Update)
Male, 23, 6'
380(ish)/189/185
Brennie got run over by a Dawndeer! -
I made eggs benedict during induction. Used sauted large portabello mushrooms in place of the muffins. Hollandaise needs to be made immediately and definitely worth the effort. It's not something you will have every weekend, but memorable on those you do!Comment
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