Recipe: Eggs Benedict

Added By: Eira Alarches

Originated From: Emrys

Cultural Influence: American
 
Ingredients:
6 Eggs
6 slices of Canadian Back Bacon
3 English Muffins

Hollandaise Sauce:
1/3 of a cup of Salt Free Butter
6 Egg Yolks
Half a Lemon

Directions:

1. Poach eggs by placing them in small medal cups in boiling hot water.  For eggs with soft yolks cook for two minutes, for a hardened yolk cook for four to five minutes.

2. Cook up Back Bacon on a griddle or in a frying pan, until crispy brown.  Toast English Muffins lightly in a toaster oven.

3. To make Hollandaise Sauce, use a blender.  Place 6 yolks in the blender and blend on low.

4. Heat butter until melted, skim if necessary, then slowly add butter to the mixing eggs.  As mixture thickens, add a squeeze of lemon.

5.  Place an English muffin on your plate, then add ham.  Add poached egg over ham, then smother in Hollandaise sauce.  Garnish and serve.
 
Notes: Using salt free butter can leave a scum on top when you melt it. You can always remove the scum if you choose to use regular butter.  An excellent side is asparagus, it makes a beautiful garnish and the tastes accent each other, especially with the Hollandaise sauce.


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