Eggs benedict

Eggs benedict

Ingredients/Components

• butter, softened - 1 item
• salt - 1/4 tsp
• butter
• egg yolks - 4 item
• hot water - 1/4 c
• lemon juice - 2 tsp
• pinch of cayenne - 1 item
• white pepper - 1/4 tsp
• English muffins - 2 item
• slices Canadian bacon - 4 item
• poached eggs - 4 item
• Hollandaise Sauce or Blender Hollandaise Sauce - 1 item
• Hollandaise Sauce:1 stick butter

How to make eggs benedict:

Hollandaise Sauce:1 stick butter4 egg yolks2 tsp. lemon juice1/4 c. hot water1/4 tsp. white pepper Blender Hollandaise Sauce:1/2 c. butter3 egg yolks2 tsp. lemon juice1/4 tsp. salt pinch of cayenne Make either Hollandaise Sauce or Blender Hollandaise Sauce first. Cut muffins in half and toast, then spread with butter. Heat Canadian bacon and place on top of muffin. Place poached eggs on top of bacon. Spoon Hollandaise Sauce over. Serves 4.

Hollandaise Sauce: Melt butter over low heat in heavy saucepan. Add rest of ingredients and whisk over low heat until sauce begins to thicken. Yields about 1 cup.

Blender Hollandaise Sauce: In small saucepan, heat butter until bubbly (do not brown). Put rest of ingredients in processor. Pulse 8 to 10 times until mixed well. Add butter in slow, steady stream with motor on. When butter is added, turn motor off.

Note: The Blender Hollandaise Sauce is so much easier than the Hollandaise Sauce.

Recipe categories: Fruit, Breakfast, < 30 mins.