Egg Benedict/荷蘭酱荷包蛋

WeChat Image_20170528095952


  • 3 egg yolks
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 stick butter(8tbsps), melted
  • Salt 1/3 tsp
  • 8 eggs
  • 8 strips Canadian bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened



  1. Bring some water to a boil in a double boiler.  Make sure that water does not touch the top pan. Turn the heat to low, so the water is simmering. In the top of the double boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture gradually while whisking constantly. Whisk until all butter is incorporated. Whisk in salt, and then remove from heat. Place a lid on pan to keep sauce warm.

Egg benedict:

  1. Bring half pot of water to a gentle simmer. Break egg individually into a small bowl then carefully pour to the simmering water, cook about 4 minutes with a lid on. Yolks should still be soft in center. Remove eggs from water with a slotted spoon.
  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
  3. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Drizzle them with hollandaise sauce. I love avocado, so I will add a few pieces of I have it handy.

WeChat Image_20170528095941


  • 3个蛋黃
  • 1 1/2 湯匙檸檬汁
  • 1湯匙水
  • 1条黃油 (8 湯匙), 融化
  • 鹽1/3 茶匙


  • 8只雞蛋
  • 8片加拿大培根
  • 4个英國松餅
  • 2湯匙黃油, 軟化




  1. 在雙鍋爐里把底下的水煮沸,。 確保底下的水不会觸及頂部的鍋。把火调最小, 這樣水就不會沸騰。在雙層鍋爐的頂部, 將蛋黃、檸檬汁和1湯匙水攪拌在一起。
  2. 在不斷攪拌的同時, 逐漸將融化的黃油加入蛋黃混合物中。攪拌直到所有黃油都融入到蛋黄中。加鹽继续攪拌, 然後从锅上拿开。將鍋蓋蓋上, 以保温。



  1. 煮开半锅的水难后转小火。把雞蛋分开打到一個小碗裡, 然後小心地倒入水中, 加蓋煮大約4分鐘。中心蛋黃應該還是軟的。用篦勺把雞蛋從水中取出。
  2. 當雞蛋在煮的時候, 开始煎培根, 並烤英國松餅。
  3. 塗点軟化黃油在松餅上, 难后加一片培根, 然後再加一個荷包蛋。用荷蘭汁淋在上面。我很喜欢奶油果,所以加了几片。

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