Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

EGGS BENEDICT




Source of Recipe


Unknown, Submitted by Mark
1/2 English muffin
Butter as needed
1 Grade AA fresh egg
1 slice Canadian Bacon or ham, cooked
1.5 oz. Hollandaise Sauce

Procedure

1. Toast the muffin half. Spread it with butter and place on a serving plate.
2. Poach the egg according to the procedure given below.
3. While egg is poaching, heat the Canadian bacon or ham for a minute on a hot griddle or in a saute pan. Place the meat on top of the toasted muffin.
4. Drain the poached egg well and place it on top of the Canadian bacon.
5. Ladle Hollandaise sauce over the top. Serve immediately.

Procedure For Poaching Eggs

1. Collect equipment (pan) and eggs.
2. Use the freshest Grade AA eggs whenever possible for best results. These maintain their shape best because the yolk and whites are firm.
3. If eggs are not very fresh, add 1 teaspoon salt and 2 teaspoons distilled vinegar per quart of water. The vinegar helps coagulate the egg white faster so that it keeps a better shape.
4. Bring water to a simmer. If water is boiling, eggs will toughen and may be broken up by the agitation. If water is not hot enough, eggs will not cook quickly enough and will spread.
5. Break eggs, one at a time, into a dish or a small plate and slide into the simmering water. Eggs will hold their shape better if they slide in against the edge of the pan.
6. Simmer 3 to 5 minutes, until whites are coagulated and yolks are still soft.
7. Remove eggs from pan with slotted spoon or skimmer.
8. To serve immediately, drain very well. For better appearance, trim off ragged eggs.
9. To hold for later service, plunge immediately into cold water to stop the cooking. At service time, reheat briefly in hot water.

Hollandaise Sauce

2½ lb butter
1/4 teaspoon crushed peppercorns
1/4 teaspoon salt
3 oz white vinegar or wine vinegar
2 oz cold water
12 egg yolks
2-4 Tablespoons lemon juice
salt to taste
cayenne to taste


1. Heat butter and keep warm in a saucepan.
2. Combine the peppercorns, salt and vinegar in the saucepan and reduce heat until mixture is nearly dry. Remove from heat and add cold water.
3. To make it easier to beat with a wire whip, it is best now to transfer this diluted, cooled reduction to a stainless steal bowl. Use a clean rubber spatula to make sure you transfer all the flavoring material to the bowl.
4. Add the egg yolks to the bowl and beat well.
5. Hold the bowl over a hot-water bath and continue to beat the yolks until they are thickened and creamy.
6. Remove the bowl from the heat. Use a ladle, slowly and gradually beat in the warm, clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.
7. When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
8. Strain through cheesecloth and keep warm (not hot) for service. Hold no longer than 1½ hours.