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~ Eggs Benedict Recipe

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This recipe for ~ Eggs Benedict is from A Special "Brand" of Cooking, 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 (1/2 oz.) slices Canadian bacon or ham
English muffins, split and toasted
4 poached eggs
pepper
paprika
Hollandaise Sauce:
4 large egg yolks
2 T. fresh lemon juice
1 c. butter
1/4 tsp. salt
Directions:
Directions:
Yield: 4 servings
Coat skillet with cooking spray; heat bacon or ham, turning once. Drain. Place 2 meat slices on each muffin half. Top with a poached egg and drizzle with sauce. Sprinkle with pepper and paprika; serve immediately.

Hollandaise Sauce: whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 c. at a time, whisking until smooth; add salt. Cook, whisking constantly, 10 minutes, or until thickened (160º).

Poached Eggs: Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 tsp. white vinegar. Break eggs and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes. Remove with a slotted spoon. Trim edges, if desired.

 

 

 

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