LUNCHEON MEAT & EGGS BENEDICT MUFFINS


Ingredients:

4 pc English muffins
2 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1 (230 g) pc PUREFOODS LUNCHEON MEAT, sliced into 4 equal pieces
4 tsp chopped green onions

Poached Eggs

water
2 tbsp vinegar
4 pc MAGNOLIA BROWN EGGS

Hollandaise Sauce

1 cup MAGNOLIA GOLD BUTTER SALTED
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
2 tbsp water
2 tsp vinegar

Procedure:

  1. Half-fill with water a deep pot and bring to a slow simmer. Add vinegar. Break an egg into a small bowl. Gently swirl simmering water then slide egg in. Cook for 2 to 3 minutes. Gently scoop out and drain on paper towels. Repeat procedure with remaining eggs.
  2. To make Hollandaise sauce, melt butter in a small saucepan. Set aside. Combine egg yolks, water and vinegar in a blender and gradually add melted butter. Process until thick and creamy. Set aside when desired consistency has been reached.
  3. In a pan, toast English muffins on both sides. Set aside.
  4. In the same pan, add oil and fry luncheon meat. Cook for about 1-2 minutes on each side or based on preferred doneness. Drain excess oil on paper towels. Set aside.
  5. On a serving plate, top each muffin with luncheon meat and poached egg then pour some Hollandaise sauce. Garnish with about a teaspoon of green onions. Serve.

Makes 4 servings

Yield: 4 pc


More Madalicious Things For You