Healthier Eggs Benedict With Garlic Aioli Recipes

HEALTHIER EGGS BENEDICT WITH GARLIC AIOLI

Steps:

• 1. Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside.
• 2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
• 3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.

GARLIC AIOLI

Steps:

• Whisk ingredients together.

GARLIC AIOLI

Steps:

• in a blender, combine garlic, egg, lemon juice, parsley, salt and pepper.
• put on the fastest setting.
• add the oil in a slow stream and continue to process until the mixture has formed a thick texture.
• *this is more or less the same recipe i use when making mayonnaise. 1/2 cup oil, 1 egg, 1 tbsp lemon juice and a dash of paprika.
• *please note that this does use a raw egg. i prefer to get my eggs from a free range family in my area. although i have heard people say to use store bought (which i don't trust--personal opinion) just make sure to wash the egg before cracking. the use of the lemon kills bacteria with it's high acidity.