Friday, June 8
Fillet and Eggs Benedict
(Or nothing says I love you like someone else doing all the cooking, while I photograph each step. Thank you LC)
This will serve 4
Full time: 20 minutes (does not include Hollandaise sauce time)
You will need:
4 Petite fillets
4 large eggs, poached
2 sandwich size English Muffins
1 cup Hollandaise sauce (http://eatingeclectic.blogspot.com/2012/06/how-to-make-hollandaise-sauce.html?m=1)
1 tbsp butter
1 tsp salt
1 tsp ground black pepper
Let us begin:
Preheat your oven to 350
In a oven proof skillet, melt butter over medium high heat.
Season fillets with salt and pepper.
Carefully slide fillets into hot pan and brown for 3-4 minutes per side.
Once brown move skillet to oven and finish cooking for 10-15 minutes, or until cooked to your desired temperature.
Once fillets are cooked remove from oven and let rest.
Cut Engilsh muffins open and toast lightly.
Once toasted, put half on a plate.
Top with fillet.
Top fillet with poached egg.
Drizzle 1/4 cup sauce over top of egg and serve.