Beechwood Inn Eggs Benedict
All you need to know to make the perfect Eggs Benedict! You get a golden brown, toasted English muffin layered with a slice of flavorful
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Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
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Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a