Eggs Benedict with Easy Hollandaise Sauce

Yield:  4 Servings

INGREDIENTS

4 English muffins, halved and toasted

16 slices of Canadian bacon, heated and lightly browned

8 eggs poached

Hollandaise Sauce

5 egg yolks*

1 lemon, juiced

2 tablespoons water

Salt

Pinch of cayenne pepper

1 lb hot melted butter

PREPARATION

Hollandaise Sauce:  Combine the egg yolks, lemon juice, water, salt and cayenne pepper into the blender.  Blend until light and fluffy, about 1 minute.  With blender going, slowly drizzle the butter into the egg yolk mixture in a slow, thin stream.  Blend well and adjust for salt and lemon.  Keep the sauce warm while you prepare the eggs in a bowl of warm water.

 

Poached Eggs:  In a skillet, bring water to a slight shimmer, add 1 tablespoon vinegar and stir.  Break eggs into a cup and gently slide them into the simmering water.  Cook for approximately 3-5 minutes until the egg is set.  Remove from pan with a slotted spoon.

 

Assembly:  Top each muffin half with 2 slices of Canadian bacon and 1 poached egg.  Spoon the hollandaise sauce on each of the poached eggs.

 

 

*RAW EGG WARNING

Raw egg is not recommended for infants, the elderly, pregnant women and people with weakened immune systems.  To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.

 

 

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