Breakfast from Beginner to Pro

5 mins
Serves 2
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Directions

  1. 1Cook bacon in a frying pan until crispy. Use water to render the fat in your bacon.
  2. 2Cook bacon in a frying pan until crispy. Use water to render the fat in your bacon.
  3. 3Cook bacon in a frying pan until crispy. Use water to render the fat in your bacon.
  4. 4Prepare the eggs. Sieve for a silkier texture.
  5. 5Prepare the eggs. Sieve for a silkier texture.
  6. 6Prepare the eggs. Sieve for a silkier texture.
  7. 7Make toast with butter.
  8. 8Make toast with butter.
  9. 9Make toast with butter.
  10. 10Make Shakshuka. Chop onions, garlic and red pepper. Cook them in a pan with olive oil, herbs and tomato sauce until it simmers.
  11. 11Make Shakshuka. Chop onions, garlic and red pepper. Cook them in a pan with olive oil, herbs and tomato sauce until it simmers.
  12. 12Make Shakshuka. Chop onions, garlic and red pepper. Cook them in a pan with olive oil, herbs and tomato sauce until it simmers.
  13. 13Poach eggs and add them to the Shakshuka.
  14. 14Poach eggs and add them to the Shakshuka.
  15. 15Poach eggs and add them to the Shakshuka.
  16. 16Season the sauce with herbs, lemon juice, and olive oil.
  17. 17Season the sauce with herbs, lemon juice, and olive oil.
  18. 18Season the sauce with herbs, lemon juice, and olive oil.
  19. 19Make Eggs Benedict. Prepare hollandaise sauce. It requires understanding emulsification.
  20. 20Make Eggs Benedict. Prepare hollandaise sauce. It requires understanding emulsification.
  21. 21Make Eggs Benedict. Prepare hollandaise sauce. It requires understanding emulsification.
  22. 22Poach eggs in vinegared water. Make a vortex in the vinegared water and gently place in for six minutes.
  23. 23Poach eggs in vinegared water. Make a vortex in the vinegared water and gently place in for six minutes.
  24. 24Poach eggs in vinegared water. Make a vortex in the vinegared water and gently place in for six minutes.
  25. 25Serve the eggs Benedict over toast, ham, and hollandaise sauce.
  26. 26Serve the eggs Benedict over toast, ham, and hollandaise sauce.
  27. 27Serve the eggs Benedict over toast, ham, and hollandaise sauce.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 6 slices bacon
  • 6 slices bacon
  • 6 slices bacon
  • 2 slices toast
  • 2 slices toast
  • 2 slices toast
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 handful onions
  • 1 handful onions
  • 1 handful onions
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 handful red pepper
  • 1 handful red pepper
  • 1 handful red pepper
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 1 cup tomato sauce
  • 1 tablespoon herbs
  • 1 tablespoon herbs
  • 1 tablespoon herbs
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 tablespoon hollandaise sauce ingredients
  • 2 tablespoon hollandaise sauce ingredients
  • 2 tablespoon hollandaise sauce ingredients
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar

Equipment

frying panbowlsieveknifespoonspatula
Breakfast from Beginner to Pro | Clip Recipe