Rita Lobo teaches how to make EGGS BENEDITINOS. This dish turns weekend breakfast into brunch! Eggs Benedict are perfect for that long breakfast. #RitaLobo #CozinhaPrática #NhacGNT Ingredients: For the hollandaise sauce: 100 g of butter 1 egg yolk ½ tablespoon of vinegar salt and freshly ground black pepper to taste For the poached eggs and assembly: 4 eggs 4 slices of bacon with the loin 2 large slices of bread (or 4 small) sweet paprika to taste (optional) salt to taste parsley leaves to taste (optional) oil for greasing Preparation: For the hollandaise sauce: Microwave one bowl with the butter to melt. Book. In a small pan, add about two inches of water, place over medium heat and turn off when it starts to boil. Combine the egg yolk and vinegar in a medium bowl and stir with a wire whisk to combine. Add 1 tablespoon of the heated water to the egg yolk mixture and beat well. Place the bowl in the pan of boiling water to create a bain-marie. Beat vigorously until the mixture foams. Add the melted butter little by little, beating constantly. From time to time, put your finger in the bowl to check the temperature of the sauce (it needs to be hot). If it gets cold, turn the heat back on, but without letting the water in the bain-marie boil (to avoid the risk of cooking the yolk and curdling the sauce). When the sauce thickens, remove it from the bain-marie and season with salt and black pepper to taste. Book. For the poached eggs and assembly: To make the poached eggs, place a high frying pan with plenty of water over medium heat, when it boils, lower the heat. Cut 4 squares of film measuring 30 x 30 cm and place in a deep plate. Grease the film with a little oil and crack an egg inside. Join the ends of the square to form a bundle. If you want to do all the eggs at once, tie each film in a knot. Repeat the process with all the eggs. Place the bundle in the pan with boiling water and stir gently, using circular movements (this will give the poached egg a more beautiful shape). After 3 minutes, carefully remove the film and let the egg cook for another 1 minute in the water. Using a slotted spoon, transfer the egg to a bowl of cold water. Repeat the procedure with the remaining eggs and set aside. When serving, if you want, return the eggs to the boiling water and let them heat for 30 seconds. Heat a medium frying pan and add a splash of oil. Add the slices of bacon and loin (two at a time) and brown on both sides. Book. Place the slices of bread in the toaster or oven, just to warm up. Place a piece of toast on the plate and spread with 1 tablespoon of the hollandaise sauce. On top, place two slices of bacon and two poached eggs. Drizzle with more sauce. If you want, sprinkle parsley leaves and sprinkle with paprika to taste. Repeat the procedure with the other dish and then serve. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br