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Colorado Eggs Benedict




Source of Recipe


chef Bob Holloway of Morning Fresh Farms


Recipe Introduction


Serves 4


List of Ingredients




Hollandaise Sauce:

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Eggs Benedict:

8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper to taste

Fresh chopped parsley for garnish



Recipe



Make Hollandaise: Vigorously whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in melted butter and continue to whisk until sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for eggs benedict. If sauce gets too thick, whisk in a few drops of warm water before serving.

Make eggs Benedict: Brown bacon in a medium skillet and toast English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.

Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

To assemble: lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over eggs. Garnish with chopped parsley.