Eggs Benedict

Eggs Benedict
Eggs Benedict

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    fresh English muffins

  • 8

    pieces of Canadian bacon (or slices of ham)

  • 8

    eggs

  • 1

    tsp. of white vinegar

  • 4

    egg yolks

  • 2

    tablespoons of lemon juice

  • 9

    ounces of butter

  • pinch of cayenne pepper

  • Salt and pepper

Directions

Make Hollandaise sauce first. 1. Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a large saucepan and with a hand whisk, whisk all the ingredients until they have blended together. 2. Cut the butter into small chunks and add to the saucepan. 3. Turn the heat on the cooker of medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs. 4. If the sauce begins to separate, add two teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. 5. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency. 6. Add more salt and pepper if required. 7. Remove from the heat and keep the sauce warm for up to 30 minutes before serving. After the sauce is prepared, the eggs can be poached for a few minutes in simmering water. While the eggs are cooking, the bacon or ham can be grilled or fried. While all of this is happening, you should have time to pop the muffins into the toaster to toast them.

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