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Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from Family Recipes, 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!

Contributor:  
Contributor:  
Roseann Graf

Category:
Category:

Ingredients:  
Ingredients:  
Sauce
4 large egg yolks
1 stick of butter (not melted)
1/3 cup boiling water
2 tsp lemon juice
dash cayenne
pink salt

Benedict
english muffins
eggs
Canadian bacon

Directions:
Directions:
Sauce
Boil water in a saucepan. Put a metal bowl on top of the saucepan creating a double boiler. Turn down the heat. Put egg yolks and butter in the bowl and whisk constantly until the butter is melted. Continue whisking and slowly add the water a little at a time. Continue until your sauce reaches160 degrees. It should take about 7-10 minutes.
Take the bowl off heat and add cayenne, salt, and lemon juice
Will hold for several hours. You can also put in a mason jar and refrigerate. To reheat, place jar in warm water (not hot) and stir until heated through. Can be doubled or tripled.

Benedict
To poach fresh eggs, Crack eggs into a strainer placed over a bowl allowing the watery white to drain off.
Boil water for cooking and add 1 tbsp vinegar and 1 tsp salt.
Pour eggs into a measuring cup and pour one at a time into different spots in the pot.
Turn off pot. Cover and cook for 3 minutes.
Put cooked eggs into a holding pot with water at 150 degrees (can hold 20 minutes)
Bring back to a boil and cook next batch of eggs.
Toast english muffins or place under broiler for 4 minutes.
Broil Canadian bacon for 2 minutes.
Build Eggs Benedict and enjoy!

Number Of Servings:
Number Of Servings:
4

 

 

 

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