Friday, March 15, 2013

Eggs Benedict

30 minutes....6 servings

hollandaise i will post that sauce underneath this recipe)
3 english muffins
3 tbs butter or margarine, softened
1 tsp butter or margarine
6 thin slices of canadian style bacon or fully cooked ham
6 large eggs
paprika if desired

1. make hollandaise sauce; keep warm

2. split english muffins toast. Spread each muffin half with some of the 3 tbs butter; keep warm.

3. In 10 inch skillet melt 1 tsp butter over medium heat. cook bacon in butter until light brown on both sides; keep warm

4. In skillet or saucepan heat 2 to 3 inches of water to boiling reduce to simmering break cold eggs one at a time into custard cup or saucer. Holding dish close to waters surface carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm not runny remove with slotted spoon.

5. Place 1 slice of bacon on each muffin half. Top with egg,. Spoon warm hollandaise sauce over eggs. Sprinkle with paprika.

Hollandaise sauce

3 large egg yolks
1 tbp lemon juice
1/2 cup firm butter (do not use margarine)

in 1 1/2 quart saucepan, vigorously stir egg yolks and lemon juice with wire wisk. Add 1/4 cup of the butter heat over very low heat stirring constantly with wire wisk until butter is melted add remaining 1/4 cup butter continue stirring vigorously until butter is melted and sauce is thickened be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling if the sauce curdles mixture begins to seperate add about 1 tbs boiling water and beat vigorously with wire wisk or hand beater until its smooth serve immediately

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