Eggs Benedict

Eggs, Cheese & Dairy > Other

Step 1 - Hollandaise Sauce:

1. Melt 1/2 cup of unsalted butter in a sauce pan (or microwave). This will be used later in step 4.
2. Combine egg yolks and lemon juice into a bowl, whisk vigorously until mixture is thickened and approximately twice the volume.
3. Using a double boiler (or simply a bowl over a sauce pan containing barely simmering water), continue to whisk rapidly. Be sure to not let the eggs get too hot or they will scramble.
4. Slowly pour melted butter into mixture while continuing to whisk.
5. Add salt and cayenne pepper.
5. Remove from heat, cover and place in a warm spot until ready to serve.

Step 3 - Fry Bacon & Toast English Muffin

1. In a skillet, fry Canadian Bacon over high heat until lightly golden.
2. Separate English muffin into two slices and lightly toast in the toaster or oven.

Step 2 - Poach Eggs:

1. Half-fill a skillet with water. Bring the water to a boil; reduce heat to simmering (bubbles should begin to break the surface of the water).
2. Break one of the eggs into a smaill dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Repeat with second egg.
3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.

Step 4 - Plate & Serve!

1. Place English muffins on plate, coarse side up.
2. Place a single slice of Canadian Bacon on top of each muffin
3. Gently place the poached egg on top of bacon
4. Whisk Hollandaise Sauce and generously pour on top of eggs
5. Add fresh ground pepper to taste