Eggs Benedict Recipe


• Hollandaise Sauce (recipe follows)
• 8 eggs
• +16 slices of Canadian bacon (optional)
• 4 English muffins, split. toasted, and buttered

Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• ¼ teaspoon of salt
• Dash of ground red pepper
• 1 stick of butter, cut into eighths


Prepare Hollandaise Sauce.

Bring 2 to 3 inches water to a boil in medium saucepan over medium-high heat. Reduce heat to a simmer. Break 1 egg into small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with 1 egg. Cook 3 to 5 minutes or until yolks are just set. Remove eggs and drain on paper towels. Repeat with remaining eggs.

Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.

Top each English muffin half with 2 slices of bacon (optional), 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.

Hollandaise Sauce:
Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add ¼ cup butter.

Cook over low heat, stirring with wire whisk until butter is melted. Slowly add remaining ¼ cup butter; whisk constantly until butter is melted and sauce is thickened.

Makes Four Servings