Eggs Benedict Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 English muffins
Canadian bacon or ham
7 eggs
1 stick margarine or butter
1 tbsp + 1.5 tsp lemon juice
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Directions: |
Directions:Separate 3 egg yolks. Combine yolks with margarine or butter and lemon juice. Set aside. Dispose of egg whites or set them aside to use in place of eggs below for lower cholesterol. Get 4 eggs ready to poach (can substitute equal volume of egg whites from above). Put 1-2 pieces of canadian bacon or equal amount of ham on a plate to warm in microwave. Start poaching the 4 eggs and toast and butter the english muffins. Microwave ham (about 30 seconds) so that it's warm. Place ham on one half of toasted muffin and place a poached egg on top of the ham. Microwave the hollandaise sauce mixture in 10-15 second increments (usually about 50-60 seconds total), stirring in between. If the total time is too long it will curdle. Stop microwaving when it starts to thicken. It will thicken a bit more once it cools. Place a few tablespoons of sauce on each egg. There will be an extra half muffin for each person, or you can prepare with two eggs per person. Don't put a top muffin on them -- this is no McMuffin! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15-20 min |
Personal
Notes: |
Personal
Notes: Sauce can be made in 1/3 or 2/3 of the amounts above, just be sure to shorten the microwave time. The hollandaise sauce is the secret and can be used over asparagus or for other uses. It's easy to make with the microwave version here. This has been one of my regular recipes that I've made for breakfast for years when giving Terry a break from cooking.
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