ezRecipe-Zee: Cooking Recipe: How to make Eggs Benedict

Eggs Benedict

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs, Copy Cat / Restaurant

Ingredients:

2                   English muffins
                    and buttered
4                   thick slices ham or Canadian bacon
4                   Poached Eggs
1/2   cup           Hollandaise Sauce
                    === HOLLANDAISE SAUCE ===
3     large         egg yolks
1 1/2 tablespoons   cold water
1/2   cup           warm clarified butter
1     teaspoon      fresh lemon juice - (to 3 tspns)
1     dash          hot red pepper sauce
                    Salt
                    Freshly-ground white pepper

Directions: one line for each direction. When saved the lines will be numbered.

Place egg yolks and cold water in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot.
Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.
To assemble: Arrange English muffin half on each of four serving plates, top with bacon and egg and nap with sauce.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9437) - from the TV FOOD NETWORK