Encore Eggs Benedict
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Encore Eggs Benedict." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/encore-eggs-benedict-recipe.htm> 06 July 2008.
Encore Eggs Benedict
Yield: Makes 4 servings
Ingredients:
Hollandaise Sauce (recipe follows)
8
eggs
16
slices Canadian bacon
4
English muffins, split, toasted and buttered
Preparation:
1.
Prepare Hollandaise Sauce.
2.
Bring 2 to 3 inches water to a boil in medium saucepan over medium-high heat. Reduce heat to a simmer. Break 1 egg into small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with 1 egg. Cook 3 to 5 minutes or until yolks are just set. Remove eggs and drain on paper towels. Repeat with remaining eggs.
3.
Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.
4.
Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.
Hollandaise Sauce
Yield: Makes 3/4 cup
Ingredients:
3
egg yolks
1
tablespoon lemon juice
1
teaspoon dry mustard
1/4
teaspoon salt
Dash ground red pepper (optional)
1/2
cup (1 stick) butter, cut into eighths
Preparation:
1.
Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add 1/4 cup butter.
2.
Cook over low heat, stirring with wire whisk until butter is melted. Slowly add remaining 1/4 cup butter; whisk constantly until butter is melted and sauce is thickened.
Variation:
Substitute smoked salmon for Canadian bacon. Use approximately 2 ounces smoked salmon per serving.
This recipe appears in: Savory Sauces