Eggs Benedict

By mirandavoegeli

Ingredients

• Hollandaise Sauce:
• 1 stick butter, at room temp and cut into thirds
• 3 beaten egg yolks
• 1 TBS water
• 1 TBS lemon juice
• Dash salt
• Dash white pepper
• Eggs Benedict:
• 4-8 slices Canadian bacon or ham
• 8 poached eggs
• 4 English muffins, toasted
• 2-4 TBS chopped tarragon

Details

Servings 4

Preparation

Step 1

Make Hollandaise Sauce:

Combine egg yolks, water, lemon juice, salt, and pepper in the top of a double broiler. Add a piece of the butter. Place over boiling water (upper pan should not touch the water). Cook, stirring rapidly with a whisk, till butter melts and suce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly till melted. Continue to cook and stir till suace thickens (about 2 minutes more). Immediately remove from the heat. If suce is too thick or curdles, immediately whisk in 1-2 TBS hot water.


Assemble Eggs Benedict:

Place Canadian bacon slices over split open, toasted English Muffins. Top with poached eggs, hollandaise sauce, and chopped tarragon.