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The results described are not typical and will vary based on a variety of factors.
Eggs Benedict with Turkey and Asparagus
- 3 egg yolks
- 1 tbsp margarine
- 1 tbsp "I cant believe it's not butter"
- 1.5 tsp lemon juice
- Salt and pepper
- Dash of paprika
- 8 slices of turkey
- Asparagus, cut
- Tomato slices
- 4 english muffins, split
- 2 tbsp white vinegar
- 8 eggs
- Salt and pepper to taste
- Hollandaise sauce, recipe above
- Fresh chopped parsley for garnish
- Dash of paprika over eggs
Vigorously wisk the egg yolks and lemon, salt, pepper, paprika in a stainless steel bowl.
Place bowl in a sauce pan with simmering water. The bowl should not touch the bottom of the pan (or use a double boiler).
Melt butter and butter substitute into a pan. Pour and wisk butter into egg mixture. Continue to wisk till it thickens and get warm.
Fill a 10-inch nonstick skillet half full of water.
Add white vinegar to the cooking water. This will make the egg
white cook faster so it doe not spread. Bring to a slow boil.
Gently break 1 of the eggs into the water, taking care not to
break the yolk. Repeat with remaining eggs.
Reduce the heat to a gentle simmer. Cook 3.5 minutes until the
egg white is set and yolk remains soft.
Remove with a slotted spoon, allowing the egg to drain.
Grill leftover turkey, asparagus and tomatoe slices. Assemble
toasted english muffin, then asparagus, turkey, tomato slice,
and poached egg. Add a teaspoon of hollandaise sauce.
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