Miam!

Eggs Benedict à la Maggie

by Maggie

 

Servings

4

Ready In:

35 mins

Plate Cost:

$5.30

Good For:

breakfast

Post № 6

food…

Ooh là là …

Eggs Benedict à la Maggie

I

n Italy, there is no such thing as “leftovers”. You take last nights dinner and engineer it into something else. That’s where the magic happens. It’s quite synonymous in life if you think about. Take yesterdays outcome and apply it any way you desire the subsequent day. It’s a brand new day, a clean slate and a white canvas to paint upon. This morning, I took my Buttery Lemon White Wine Parmesan Risotto with Crème Fraîche and decided to turn them into Creamy and Crusty Parmesan Buttery Lemon White Wine Risotto Cakes Eggs Benedict (cooked in rendered bacon fat), with bacon, and topped with avocado and chives. Wow, what a mouth full! Literally! 

Ingredients

  • 4-8 eggs
  • 8 egg yolks
  • 3 1/2-4 cups buttery lemon white wine parmesan Risotto with crème fraîche
  • 10 strips of bacon
  • 1/2 avocado sliced (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • pinch of Salt & Pepper to taste
  • sprinkle of green onions or chives (optional)

Tips & Tricks

The secret to GREAT Eggs Benedict lies precisely in the Hollandaise Sauce. If cooked too long, not whisked with the correct type of whisk or not vigorously enough – the eggs will scramble (unless of course you aren’t patient with her and undercook her). If the butter is dumped in all at once, they will separate. Another delicate but oh là là delicious dish that if cooked with much determination and precision, will turn out perfectly. Eggs Benedict à la Maggie? DONE!

cost

breakdown

analysis

This Plate Costs:

10 Stripes of Bacon = $2.30

Eggs = $2.00

Lemon = $1.00

Buttery Lemon White Wine Parmesan Risotto with Crème Fraîche Leftovers = $0.00

cumulative

total

$5.30

You

may also j’adore…

Party in my Mouth Pho!

Today I am breaking down barriers and slaying a beast…

Victorious Mindset

Adversity is the stone on which I sharpen my blade.

Spaghetti de Pétoncles Grenobloises au Bacon

An exquisite dish made simply with literally a hand full of ingredients

error: Property of trèsbelle.com. You are not permitted to copy.

Pin It on Pinterest

Share This