How to Make Egg Benedict With Hotdog & Toast

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How to Make Egg Benedict With Hotdog & Toast Recipe
11 Steps
Ingredients
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1
Spread butter on bread & toast it till golden brown.

Spread butter on bread & toast it till golden brown.

2
Beat the yolks in a bowl.

Beat the yolks in a bowl.

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3
Place the bowl of beaten yolk onto a pot of boiling water to double boil. Add in lemon juice to the yolk & whisk rapidly.

Place the bowl of beaten yolk onto a pot of boiling water to double boil. Add in lemon juice to the yolk & whisk rapidly.

4
Bit by bit, add in butter & keep stirring till all the butter has completely melted.

Bit by bit, add in butter & keep stirring till all the butter has completely melted.

5
Add in a pinch of salt to season & continue to whisk till the sauce thickens. If sauce doesn't thicken, add in a pinch of corn flour & whisk thoroughly.

Add in a pinch of salt to season & continue to whisk till the sauce thickens. If sauce doesn't thicken, add in a pinch of corn flour & whisk thoroughly.

6
In a hot pan, stir-fry the hotdog cubes till its cooked.

In a hot pan, stir-fry the hotdog cubes till its cooked.

7

Add vinegar into a pot of almost boiling water. The vinegar will help the egg whites to cook faster & stay in shape.

8
Stir the water to create a little typhoon in the middle of the pot. Working with the eggs one by one, crack an egg into a small cup then  gently drop the egg into the middle of the water.

Stir the water to create a little typhoon in the middle of the pot. Working with the eggs one by one, crack an egg into a small cup then gently drop the egg into the middle of the water.

9

Cook for 3-4minutes till egg white is cooked while egg yolk is still soft & creamy. Remove the egg & allow it to drain.

10
Spread the hotdog cubes on top of the toast.

Spread the hotdog cubes on top of the toast.

11
Place the poached egg on top & drizzle the sauce over to serve.

Place the poached egg on top & drizzle the sauce over to serve.

Ingredients

2 Toast 
2 Hot dog 
4 Egg yolk 
2 Egg 
2 Tablespoons Lemon juice 
½ Cups Butter 
2 Tablespoons Vinegar  
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