• C3ee440057f178b2f87108b2cec6f332

Angel Hair Pasta Eggs Benedict

My favorite meal to cook and to eat is breakfast. So I like to experiment with my breakfasts to find new flavors and experiences.

Serves 2people
Hollandaise Sauce
2 1/2
unsalted butter
large egg yolks
juice of 1/2 lemon
tabasco sauce
Pasta and Eggs
lb angel hair pasta
white vinegar
whole large eggs
cup fresh peas
cup diced ham
freshly grated parmesan cheese
To make the Hollandaise sauce, melt the butter in a small saucepan over low heat; don’t let it boil. Clarify the butter by skimming the foam off the top; this will give the Hollandaise sauce a richer, creamier texture and flavor. Meanwhile, combine the egg yolks, lemon juice, Tabasco sauce, and salt in a blender (the simplest way to get the yolks is to use a water bottle to suck them out of the egg whites; see note below) and blend for 20 seconds at medium speed. Slowly stream in the clarified butter while blending. Once incorporated, blend for another 10 seconds until it completely emulsifies. Place the blender container in a bowl of hot water to keep the sauce warm while you prepare the pasta.
For the pasta, bring a pot of salted water to a boil over high heat and cook the angel hair pasta according to the package directions. In the meantime, for the eggs, bring another pot of water to a simmer over medium heat and add the vinegar. Crack each of the whole eggs into a small dish or ramekin. Stir the simmering water, add the eggs, and simmer for about 3 minutes, until the egg whites are fully set. Remove the eggs from the pot with a slotted spoon.
Prepare the ham and peas using whichever methods you prefer. I like to steam the peas and sauté the ham in a little bit of oil until warmed through, but the method is up to you. Drain the pasta, combine it with the peas, ham, and grated cheese in a large bowl, and toss until evenly mixed. Judge for yourself the proper amount of Parmesan cheese, but I usually have half a block on hand. And please, God, don't use the crap that comes in a can! Add half the warm hollandaise to the pasta and toss one more time.
Divide the pasta onto 2 plates, top each with 2 poached eggs, and drizzle the remaining hollandaise over the poached eggs. You're ready to serve! Add a pinch of salt and pepper if you want to bring out the flavors a little more.

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