Eggs Benedict #1, regular
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/eggrecipes/r/bl30118a.htm Elegant eggs Benedict makes a wonderful special breakfast or brunch.
Eggs Benedict #1, regular
1/2 cup butter
2 egg yolks
1 teaspoon fresh lemon juice
1/4 cup boiling water
dash salt
dash ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 eggs
6 English muffins, split, toasted, and buttered
In the top of a double boiler, whisk egg yolks and lemon juice
together. Add 1/3 of the butter, about 3 tablespoons. Place
double boiler over simmering water. Cook, beating constantly,
until butter melts and sauce begins to thicken.
Add 3 more tablespoons of butter, stir until butter melts, then a
dd remaining 2 tablespoons of butter. Slowly whisk in boiling
water. Continue cooking over simmering water, stirring, until
mixture thickens, about 2 to 3 minutes. Remove from heat; stir
in salt and cayenne pepper.
Place ham slices and tomato halves on rack of broiler pan. Broil
4 inches from heat for about 4 minutes, or until ham begins to
get browned and tomatoes are cooked through.
While ham is broiling, pour about 2 inches of water into a large
skillet. Lightly salt water; bring to the boiling point. Carefully
put eggs in water, breaking into a cup first, then gently slipping
them into the water one at a time.
Simmer eggs, while basting with the water, for 3 to 5 minutes or
until set. Remove with slotted spoon; drain.
On warm serving plates, place English muffins, 2 halves to each
plate. Top halves with 2 slices of ham and a poached egg. Spoon
a little sauce over the egg and place a thick slice of boiled tomato
next to the egg.
Makes 6 servings.
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