Chef Ray from Milos Restaurant wrapped up Winging It’s “Breakfast in Buffalo” week with a huge feast, greek style! Check out his eggs Benedict recipe below.
For more information on Milos, go to www.milosonmain.com or visit their location at 5877 Main Street in Williamsville
4 egg yolks
3 tablespoons of lemon juice
1 tablespoon of water
1 cup of clarified butter
1 teaspoon of distilled white vinegar
8 strips of Canadian bacon
2 tablespoons of softened butter
4 toasted English muffins, split
-To Make Hollandaise, fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat
-Preheat oven on broiler setting. To Poach Eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon and set on a warm plate
-While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
-Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.