Traditional Eggs Benedict
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
***Hollandaise Sauce***
4 egg yolks
1 cup butter, melted and barely warm
1 tablespoon fresh lemon juice
1 dash black pepper
1 dash cayenne pepper
***Eggs***
8 eggs
2 tablespoons white vinegar
8 slices Canadian bacon
4 English muffins, split
butter or margarine
salt to taste, optional
capers, chives, or parsley to garnish
Directions:
Preheat the broiler.
Hollandaise Sauce: Place the egg yolks in a blender and process until smooth on low speed. Slowly add the melted butter through the feeder hole in the lid. Add the lemon juice along with the black pepper and cayenne. Process until the sauce has thickened but do not overmix it.
Poached Eggs: Bring a large saucepan of water to a gentle simmer and add the vinegar, if desired. Crack one egg into a small bowl, then slide it into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is still soft. Remove with a slotted spoon and drain well. Repeat with the remaining eggs. You can do 2-3 eggs at a time, depending on how large your saucepan is. You don't want to crowd the eggs. Set the drained eggs aside and keep warm (you can put them on a plate and cover with foil).
Place the split English muffins and Canadian bacon on a lightly greased baking sheet. Place in the oven under the broiler for 3-4 minutes or until lightly browned. Remove from the oven and butter the muffins if desired.
Place two muffin halves on each serving plate. Top each with a slice of Canadian bacon and a poached egg. Sprinkle the egg with a dash of salt if desired. Pour the Hollandaise sauce over each egg. Sprinkle with capers, chives, or parsley and serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1071/Dr-Bachelors-Mothers-Day-Eg110885.shtml
Recipe ID: 81758
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