Ingredients: |
Ingredients: 4 eggs
1 recipe Hollandaise sauce (follows)
2 English muffins, split
4 slices Canadian bacon
Paprika
Hollandaise Sauce:
1 pkg Knorr Swiss Hollandaise Sauce or....
12 Tbsp unsalted butter
4 extra-large egg yolks, at room temperature
3 Tbsp freshly squeezed lemon juice
Kosher salt
1/2 tsp black pepper
pinches cayenne pepper
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Directions: |
Directions:Lightly grease a medium skillet. Half fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water. Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an even amount of space.
Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of hot water to keep them warm. Prepare the Hollandaise Sauce.
Meanwhile, toast muffin halves. Top each with a slice of warm Canadian bacon.
To serve, top each bacon-topped muffin half with an egg; spoon Hollandaise Sauce over eggs. If desired, sprinkle with paprika.
For Hollandaise Sauce:
Either make the package of knorr swiss hollandaise sauce...or...
Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1-1/2 tsp salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (you can leave it in the blender at room temperature for up to 1 hour.) If it is made in advance, add 1 Tbsp of hot water and blend for a few seconds before serving.) |
This recipe for Eggs Benedict is from