Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Eggs Benedict Kaimana




Source of Recipe


Ken Furuta & Rene Caba, New Otani Kaimana Beach Hotel's Hau Tree Lanai


List of Ingredients




1 English muffin -- cut in half
2 slices Canadian bacon (1 oz. ea.)
2 slices turkey breast (1 oz. ea.)
2 poached eggs
---Basic Hollandaise Sauce---
2 egg yolks
1 cup clarified butter -- warm
2 tablespoons lemon juice (to 2)
Tabasco sauce -- to taste
Salt -- to taste
White pepper -- to taste

Recipe



To make sauce: Bring water to boil in the bottom of a double boiler.
In a stainless steel mixing bowl, whip yolks over double boiler until
pale and starts to thicken. Remove from heat and add clarified butter
slowly in a stream. Season to taste with lemon juice, Tabasco, salt
and white pepper. Toast muffins and butter cut sides. Lightly sear
Canadian bacon and turkey breast and put on top of muffins. Topped
with poached eggs and hollandaise sauce. Serve with sauteed breakfast
potatoes (below) and garnish with a slice of tomato and lettuce or
fresh fruits.