Eggs Benedict with Easy Hollandaise Sauce

If you love having Eggs Benedict for brunch, but are intimidated to make Hollandaise sauce, here is an easy recipe anyone can do.  I love this sauce not only on Eggs Benedict, but on salmon, chicken, asparagus, broccoli and cauliflower.  I love having my Eggs Benedict with a mimosa.  Cheers!

Serves 4 people (2 Eggs Benedict's per person).

11 Large or extra large eggs.

1 Tbs. vinegar.

1 1/2 sticks of butter .

3 Tbs. lemon juice.

1/4 tsp. cayenne or paprika.

4 English style muffins.

8 pieces Canadian Bacon or Ham.


Toast split English muffins in either a toaster, toaster oven or broil in an oven.

Bring large sauce pan with water to a boil. Add vinegar. Once the water is at a boil, drop in 8 whole eggs and cook for 4 minutes for soft and 6 minutes for hard.

Warm Canadian bacon or ham in a skillet. 

While the eggs are poaching in the water, put 3 egg yolk ( no whites) into a blender.  Add 3 Tbs. of lemon juice, cayenne or paprika and blend for 3 seconds.  Melt in the microwave or stove top 1 1/2 sticks of butter. Slowly drizzle the hot butter into the top of the blender while it is on. Once all of the butter is in the blender, turn off the blender.  Sauce is done.  Place split toasted muffin on a plate, top with Canadian bacon or ham and place poached egg on top.  Pour hot hollandaise sauce over the egg.




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