Eggs Benedict

By sandiB2010

Ingredients

• 3 egg yolks
• Juice of 2 whole lemons
• 2 sticks butter, melted and slightly cooled
• Dash of salt
• Cayenne pepper
• 4 whole eggs
• 2 English muffins, split, toasted and buttered
• 4 slices Canadian bacon, warmed in a skillet
• Dash of paprika

Preparation

Step 1

Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute.



Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water.

Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs.



To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.