Recipe Name Eggs Benedict Submitted by patc Recipe Description This is a classic Quantity 1 Quantity Unit platter Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Hollandaise Sauce Ingredients Amount 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 Amount 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.