Eggs Benedict

By mamacasma

Ingredients

• Hollandaise Sauce:
• 3 large egg yolks
• 1/4 cup water
• 2 Tablespoons fresh lemon juice
• 1/2 cup cold butter, cut into 16 pieces
• 1/4 teaspoon salt
• 8 large eggs
• 4 English muffins, split
• 8 slices Canadian bacon

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1. Prepare Hollandaise Sauce: In heavy 1-quart saucepan whisk yolks, water, and lemon juice. Cook over medium-low heat 5 to 6 minutes or until mixture starts to thicken, stirring constantly.
2. Reduce heat to low. Whisk in butter, 1 piece at a time, until sauce has thickened. Remove from heat; stir in salt. Keep warm.
3. Preheat broiler, with rack about 4 inches from source of heat.
4. Prepare poached eggs: In a 12-inch skillet, hea1-inch water to boiling over high heat. Reduce heat to medium-low. Break 1 egg into cup. Holding cup close to surface of water, slip egg into simmering water; repeat with remaining eggs.
5. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, transfer eggs, 1 at a time, to paper towels to drain.
6. Meanwhile, arrange muffins, split sides down, on a cookie sheet; broil until toasted. Turn muffins over; place bacon on same sheet. Broil 2 minutes or until muffins are toasted and bacon is hot.
7. Place 2 muffin halves on each of 4 plates; top each with 1 slice bacon and 1 egg. Top with sauce.