Krabbe-og-Avocado æg Benedikt
Koldt æg holder deres form bedre end rumtemperatur-æg, når der stampes. Hvis du bruger friske æg, der ikke er kølet, skal du køle dem i ca. 1 time før poaching, hvis det ønskes.
Kilde: Martha Stewart Living, oktober 2016
Samlet tid
Forbered
portioner
Dominic
27.04.2023 @ 00:14
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Danish to English.
“Cold eggs hold their shape better than room temperature eggs when poached. If you use fresh eggs that have not been refrigerated, you should cool them for about 1 hour before poaching if desired. Source: Martha Stewart Living, October 2016 35 minutes 30 minutes 4 Total time Prepare portions Ingredients 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 2 large egg yolks, plus 4 whole eggs 6 tablespoons unsalted butter Coarse salt and freshly ground pepper 1 tablespoon white vinegar 1 avocado, halved, pitted, and peeled 2 English muffins, split 8 ounces jumbo lump crabmeat 1 teaspoon chopped fresh tarragon Directions 1. Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; let simmer until foamy. Continue to cook, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle in lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside. 2. Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado on split sides; top with crab. Gently slip eggs into boiling water. Poach until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place on top of crab. Warm Hollandaise over low, whisking constantly (do not let boil), until slightly thickened and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.”