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Recipe Categories: lissarosemac's HOME PAGEBREAKFAST DESSERTS

Eggs Benedict




Source of Recipe


allrecipes.com






List of Ingredients



• 4 egg yolks
  
• 3 1/2 tablespoons lemon juice
  
• 1 pinch ground white pepper
  
• 1/8 teaspoon Worchestershire sauce
  
• 1 tablespoon water
  
• 1 cup butter, melted
  
• 1/4 teaspoon salt
  
• 8 eggs
  
• 1 teaspoon distilled white vinegar
  
• 8 strips Canadian-style bacon (or 8 pieces thick cut ham)
  
• 4 English muffins, split and lightly toasted
  
• 2 tablespoons butter, softened
  
• dash paprika or parsley as garnish
  






Instructions



1. To make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that the water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
   
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too think, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
   
3. Preheat oven on broiler setting.
   
4. To poach eggs: fill a large sauce pan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into shallow bowl and slide into water, or break eggs very gently directly into water. Allow to look for 1 2/1 to 3 minutes. Yolks should still be soft in center. Remove eggs with slotted spoon.
   
5. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
   
6. Layer the toasted English muffins with bacon, eggs, and sauce. Sprinkle top with parsley or paprika.