Monday, September 3, 2007

Eggs Benedict

I've had this recipe in my family for years and it's one of my absolute favourites! I hope you will all enjoy this as much as I do.

Makes 3 Servings

6 eggs
2 teaspoons vinegar (this will help keep the eggs from separating in the water)
3 english muffins
6 oz. canadian bacon, or fresh sliced ham

Hollandaise Sauce:

1/2 cup butter (1 stick), melted and hot
1 egg, or 3 egg yolks (strictly egg yolks produces a very thick sauce, I usually go for 1 egg)
1/2 teaspoon Dijon mustard
1 teaspoon fresh squeezed lemon juice
1/4 teaspoon paprika
salt and pepper to taste

In a large saucepan, bring water with vinegar to a boil. Reduce heat to a simmer, and add eggs, poaching for 10 minutes.

Meanwhile, melt your butter and in a blender whirl on high the egg, mustard, lemon juice, paprika, salt, and pepper. Stream the butter while the blender motor is running, slowly until all the butter has been used and turn off the blender.

Toast your english muffins and fry your canadian bacon or ham on medium-high for 1 - 2 minutes or until heated through.

On each plate, place two english muffin halves. On top of each english muffin half, place 1 oz. canadian bacon or ham. Place one poached egg on top of each and finish off with a drizzle of the hollandaise sauce over the eggs.

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