As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“We have twisted the traditional Eggs Benedict: the Hollandaise sauce is made with a blender. Also, we tried: asparagus with Easy Hollandaise. Source: Martha Stewart Show, April 2010.
4 servings
Ingredients: – 1 tablespoon unsalted butter – 8 slices Canadian bacon – 2 English muffins, split and toasted – 4 large eggs – Easy Hollandaise
Directions: 1. Heat the butter in a medium skillet over medium heat. Add the Canadian bacon and cook until browned on both sides. Divide the bacon among the English muffin halves. 2. Fill a large, deep skillet with 2 inches of water and bring to a boil. Reduce the heat to medium. When the water is barely simmering, crack an egg into a small heatproof bowl. Hold the bowl lip in the water and gently tilt the bowl to slide the egg into the skillet. Use a spoon to “fold” the egg white edges over the egg for a neater edge. Repeat with the remaining eggs. Cook until the whites are just set but the yolks are still soft (they should still move inside), 2 to 3 minutes. Remove the eggs with a slotted spoon or small mesh strainer; transfer to a plate lined with paper towels to drain. Trim the white edges with a knife if needed. 3. Gently place the eggs on top of the bacon muffins, then pour the reserved warm Hollandaise sauce over them; serve immediately.”
26.04.2023 @ 22:56
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“We have twisted the traditional Eggs Benedict: the Hollandaise sauce is made with a blender. Also, we tried: asparagus with Easy Hollandaise. Source: Martha Stewart Show, April 2010.
4 servings
Ingredients:
– 1 tablespoon unsalted butter
– 8 slices Canadian bacon
– 2 English muffins, split and toasted
– 4 large eggs
– Easy Hollandaise
Directions:
1. Heat the butter in a medium skillet over medium heat. Add the Canadian bacon and cook until browned on both sides. Divide the bacon among the English muffin halves.
2. Fill a large, deep skillet with 2 inches of water and bring to a boil. Reduce the heat to medium. When the water is barely simmering, crack an egg into a small heatproof bowl. Hold the bowl lip in the water and gently tilt the bowl to slide the egg into the skillet. Use a spoon to “fold” the egg white edges over the egg for a neater edge. Repeat with the remaining eggs. Cook until the whites are just set but the yolks are still soft (they should still move inside), 2 to 3 minutes. Remove the eggs with a slotted spoon or small mesh strainer; transfer to a plate lined with paper towels to drain. Trim the white edges with a knife if needed.
3. Gently place the eggs on top of the bacon muffins, then pour the reserved warm Hollandaise sauce over them; serve immediately.”