Eggs Benedict Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 English Muffins
4 pieces Canadian bacon or ham
4 eggs(one per person) I usually do 2
Hollandaise sauce
1 stick butter
3 tbsp. lemon juice
3-4 large egg yolks
crushed red pepper to taste
chopped parsley for garnish
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Directions: |
Directions:
Place muffins in toaster. Do not cook yet. Put Canadian ham on each plate, put water on medium to start to boil for the eggs to poach. Put eggs out to room temperature.
SAUCE separate 3-4 egg yolks from whites Place yolks in a glass mixing bowl. Sprinkle red pepper flakes on egg to taste. Usually about 3-4 shakes from container. Turn mixer on low just to blend. Turn off mixer. Melt butter in microwave. Turn blender on low and alternately add melted butter and lemon juice a little at a time to yolks. This should start turning a bright yellow. Turn off blender. Place glass bowl in microwave for 20 sec Return to mixer. Beat on medium high for 20 sec. Repeat between mixer and microwave until a thick sauce starts to form and it is hot. Place eggs in poacher on medium high with lid and poach eggs. When eggs are almost done toast muffins to medium toasting. DO NOT MAKE THE MUFFINS TOO HARD. YOU NEED TO BE ABLE TO CUT THEM INTO BITES. Place the eggs into a poacher, cover and cook until they jiggle in the center if you like the yolk soft or longer if you like it hard. Butter muffins, place ham on top of muffin, place the egg on the ham and add the sauce on top. Garnish with parsley
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Every one loves my Eggs Benedict. They say it is the lemony sauce that makes it. But the one that loves it the most is my sister Jan. I wish I could mail it to her!. Her son Anthony lived with Dennis and I when he was in his teens and he loved everything I cooked.
The trick is to have everything measured and ready to cook so that it all comes out hot.
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