Eggs Benedict
Eggs Benedict with Classic Hollandaise Sauce
This classic hollandaise sauce adds extra flavour to the already tasty eggs benedict.
Preparation Time:
5 Minutes
Ingredients:
| Hollandaise: | ||
| 3 | egg yolks | |
| 1 tbsp | 5% light cream or water | 15 mL |
| Pinch | each salt and cayenne pepper (approx.) | |
| 1 cup | melted Gay Lea Butter | 250 mL |
| 4 tsp | lemon juice or white wine vinegar | 20 mL |
| Eggs Benedict: | ||
| 1/4 cup | white vinegar | 50 mL |
| 8 | eggs | |
| 8 | slices cooked ham or Canadian bacon | |
| 4 | English muffins, toasted |
Instructions:
Hollandaise:
Place the egg yolks, cream, salt and cayenne in a blender. Blend on high for 30 to 60 seconds or until foamy. Place a funnel in the opening of the blender; with the motor running, add half the butter in a slow, steady stream. Add the lemon juice and then pour in the remaining butter in a slow, steady stream. Transfer sauce to a glass bowl, cover with foil and hold in a warm water bath for up to 1 hour.
Eggs Benedict:
Meanwhile, fill a wide saucepan two-thirds deep with water; bring to a boil. Add the vinegar and reduce the heat until the water is just barely simmering. Break each egg into a small bowl or ramekin. Stir the water so that it is swirling and quickly pour in each egg. Poach the eggs for 4 minutes. Use a slotted spoon to lift out each egg and test by pressing lightly with a finger. (The eggs are perfect if the whites are firm and the yolks are very soft). Place the eggs on a paper towel-lined plate to drain.
Arrange two toasted muffin halves on each serving plate; top each with a slice of cooked bacon, a poached egg and a spoonful of hollandaise sauce. Sprinkle with additional cayenne pepper to taste.
Makes 4 to 8 servings.