Sunday, February 4, 2007

Cheryl's Eggs Benedict

2 English muffins, split
2 Tbsp butter, softened
4 sliced Canadian bacon, cooked
4 poached eggs
Hollandaise sauce (below)

Prepare Hollandaise sauce. Spread cut sides of muffins with butter. Broil 3 inches from heat for 1 minute, or until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise sauce.

Yield: 2 servings. And you don’t want to know the nutritional information. Trust me, these are worth it.

Hollandaise Sauce

3 egg yolks
1/8 tsp salt
1/8 tsp ground red pepper
2 Tbsp lemon juice
½ c butter, cut into pieces

Whisk egg yolks, salt and red pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add about one-third of the butter to the egg mixture; cook over hot, not boiling, water, stirring constantly with a wire whisk until butter melts. Add another third of the butter, stirring constantly. As sauce begins to thicken, keep adding pieces of butter, whisking constantly until smooth. Serve immediately.

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