"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs (poached)
1 lb Canadian Bacon (16 slices)
4 English muffins
Hollandaise Sauce:
Makes 1 1/2 cups

* 3 large egg yolks
* Juice of 1 lemon
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot

Directions:
Directions:
Hollandaise Sauce: 1. Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup cream. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

Place English muffin halves on serving plate. Put slice of Canadian bacon and egg on each half. Spoon hollandaise sauce over each.


Number Of Servings:
Number Of Servings:
4

 

 

 

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