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Eggs Benedict Minnesota Recipe

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This recipe for Eggs Benedict Minnesota is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen Free-range eggs poached
English Muffins
Hollandaise Sauce:
2 Egg Yolks
2 teaspoons water
2 teaspoons lemon juice
1/4 cup butter
Salt and pepper
Directions:
Directions:
To make the Hollandaise sauce use a double boiler. Add the egg yolks, water and lemon juice. Whisk over the boiling water. Do not allow the water to touch the bottom of the second pan. Remove from the heat and stir in the melted butter a little at a time.
Serve the poached eggs on a toasted or grilled English muffin half with a generous dollop of Hollandaise sauce.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe might be mistaken for fancier French cuisine, but it was perfected on Kabekona River, Benedict, Minnesota. Serve with bacon, Jimmy Dean sausage rounds and fried potatoes for an American cabin-classic. Substitute Chorizo sausage for a Mexican variation,or Swedish potato sausage to take this egg classic to Mud Lake Morning Perfection.

 

 

 

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