Eggs Benedict |
Category: Main Dishes/Breakfast
Rating: 5.0 (1 rating)
Contributed by: Virtuous Recipes |
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Ingredients
4 tsp vinegar
4 eggs
2 English muffins
4 slices cooked Canadian bacon
For the Hollandaise Sauce:
8 egg yolks
2 Tbl hot water
2 Tbl lemon juice
2 sticks unsalted butter, melted and hot
salt and pepper
For the garnish:
paprika
chopped parsley
Instructions
In a large skillet, bring 4 inches of water and 2 teaspoons of water to boil. Crack 2 eggs into a glass. Reduce water to a simmer and pour eggs into water in one quick motion. Let eggs cook for 4 to 5 minutes. The white should be firm but the yellow should be runny. Remove egg with a slotted spoon and drain on a paper towel. Repeat with the remaining vinegar and eggs.
Meanwhile, toast the English muffins until golden.
For the sauce, place yolks, water, and lemon juice into a blender. Blendfor 1 minute. With the blender running, pour butter through open hole of blender lid. Season with salt and pepper to taste and keep warm.
To assemble eggs Benedict, top each muffin half with a slice of Canadian bacon and a poached egg. Pour warm sauce over as desired and garnish with paprika and chopped parsley.
Makes 4 servings. |
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