turtle heads.

christine | melb. | '93

· 25/1/12 · 14 · Reblog

hipsterkillers:

 

Apple Bacon Benedict Muffins

Ingredients for Hollandaise sauce:

4 egg yolks 
1 tablespoon squeezed lemon juice 
1/2 cup unsalted butter, melted 
Pinch cayenne 
Pinch salt

Ingredients for Eggs Benedict Cupcakes:

Cupcake tray and liners 
1 tin seamless croissant dough (like Pillsbury) 
4 slices Apple Bacon 
2 teaspoons white vinegar 
4 eggs 
Salt and pepper 
Hollandaise sauce 
Chopped parsley

Directions:

In a small stainless steel bowl whisk together 4 egg yolks and lemon juice together until thickened. Fill a saucepan with 2 inches of water and simmer, place mixing bowl over it but don’t let the water touch the bottom of the bowl. The goal is to not let the eggs heat enough that they begin to scramble. Melt butter. Now wait until butter isn’t too hot and slowly drizzle into the pan containing the yolk mix. Remove from heat after the mixture doubles in volume. Add a pinch of salt and cayenne. Whisk and set aside.

Cook bacon in a medium skillet until brown. Set aside.

Fill 4 cupcake liners with croissant dough. Bake for 10 minutes at 350 degrees. Cool for 5 minutes.

The last thing to do is to boil the remaining 4 eggs. Fill a medium size skillet with about 6 inches of water. Bring to a slow boil. Add white vinegar which will speed up the cooking time of the egg whites around the yolk. As you break each egg, make sure not to crack the yolk. Once you break the shell, place into the water. Cook for 3 to 5 minutes. Remove egg with a spoon and drain any water. Put it all together now. Season with salt and pepper and garnish with parsley. 

Sunday Brunch was super classy today and very filling! Yummy!! 

xo Sheena

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