Eggs Benedict

You need time and patience to make this dish, but makes for a lovely breakfast or Brunch.
1 English Muffin
2 Eggs
2 Slices Canadian Bacon
Hollandaise Sauce:
3 Eggs Yolks Whisked
2 TBSP Water
1 TBSP Lemon Juice
Pinch of Cayenne Pepper
Pinch of Salt
1/2 Cup Butter, cut into thirds
In a medium Pot, Simmer water & Poach the 2 Eggs
Slice the English Muffin in half and Toast till golden brown.
Cook the Canadian Bacon in a skillet. Slightly Browning each side.
In a Double Boiler, once the water is boiling, Add 3 Eggs Yolks, 2 TBSP Water, 1 TBSP Lemon Juice, salt and Cayenne. Whisk lightly. Once warm, add the 3 chunks of butter one at a time, whisking till melted and thick. (Be cautious not to over whisk, or over heat the sauce. It will become to thick to pour over the eggs.)


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