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Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 slices Canadian bacon or lean ham, browned
3 English muffins, split, toasted & buttered
6 eggs, fried, steamed or poached (your preference)

Hollandaise Sauce:
2 egg yolks
2 T. lemon juice
1/2 cup butter or margarine
dash of salt
dash of cayenne pepper

Directions:
Directions:
In a small heavy saucepan, beat egg yolks & lemon juice with a wooden spoon. Stirring constantly, add half the butter. Cook very slowly over low low heat. The butter should melt slowly to give the eggs time to cook without curdling. Keep adding the rest of the butter slowly til all is melted. Add salt & pepper to taste. Stir til sauce thickens. Keep warm. Place one slice of bacon/ham over each half of the muffins. Top with an egg. Spoon warm sauce over the egg. Garnish with a sprig of parsley or a sprinkle of paprika. Keep leftovers refrigerated.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Hollandaise is an excellent sauce to pour over fresh steamed broccoli or asparagus.

 

 

 

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