Monday, September 5, 2011

Eggs Benedict

Hollandaise Sauce:
1/2 c butter
3 egg yolks, beaten
1 T lemon juice
1 T water
Salt & Pepper

Eggs Benedict:
4 eggs
1 recipe Hollandaise Sauce
2 English muffins, split
2 slices Canadian bacon

Directions for Sauce:
In a double boiler (or I just use a sauce pan on low-med heat) combine egg yolks, lemon juice and water. Add 1/3 of the butter.Stir rapidly until butter melts and sauce begins to thicken. Add remaining butter at this time, 1/3 at a time, stiring constantly until melted.  Continue to cook 2-2 1/2 minute until sauce begins to thicken again.  Immediately remove from heat.  If sauce is too thick, whisk in 1-2 T hot water. Season to taste with salt and pepper.

For Eggs benedict:
Directions say to poach all 4 eggs, but I just fry them in a pan. (also, to save eggs, I just cook the left over egg whites from the sauce, not all 4 whole eggs)
Toast muffins, and pan fry the Canadian bacon or pieces of ham.
To Serve, Place Canadian Bacon on top of English muffin.  Top with Egg and then Hollandaise Sauce. Serve immediately. 

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