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Recipes - Eggs Benedict

Recipe Name

Eggs Benedict

Submitted by

patc

Recipe Description

This is a classic

Quantity	1	Quantity Unit	platter	Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Hollandaise Sauce
Ingredients
Amt.	Measure	Ingredient



4	large	egg yolks
3 1/2	tablespoons	lemon juice
1	dash	white peper
1/8	teaspoon	Worcestershire sauce
1	tablespoon	water
1	cup	butter
1/4	teaspoon	salt

Steps

Sequence	Step

1	Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2	Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Main Preparation
Ingredients
Amt.	Measure	Ingredient



4	muffins	english, split
8	large	eggs
8	slices (6 per 6-oz pkg.)	canadian bacon
1	tablespoon	parsley, chopped
1	teaspoon	vinegar

Steps

Sequence	Step

1	To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
2	While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
3	Top each muffin with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped parsley and serve immediately.

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