Eggs Benedict

Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp butter or margarine; 8 slices Canadian bacon; 2 English muffins; 2 egg yolks; 1 stick butter, cut in 8 pieces; 4 tsp lemon juice; 4 eggs

Recipe from Home Economics class

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Print Recipe

Eggs Benedict

Courses: Breakfast & Brunch

Difficulty: Advanced Prep Time 15 mins Cook Time 15 mins

Servings: 4

Ingredients

Scale

1 tbsp butter or margarine
8 slices Canadian bacon
2 English muffins
2 egg yolks
1 stick butter, cut in 8 pieces (1/2 cup)
4 tsp lemon juice
4 eggs

Instructions

Grease a deep, large skillet. Fill with water to the depth of 2 inches; bring water to boil over high heat. Melt 1 T. butter in another skilled over medium heat. Add bacon; cook 5-6 minutes, turning once.
Meanwhile, split and toast English muffins. Keep bacon and muffins warm. Place egg yolks, cut-up butter and lemon juice in small, heavy saucepan. Cook over low heat, stirring constantly with wire whisk, until thickened. DO NOT BOIL or sauce will curdle. (If sauce separates, whip it into a beaten egg yolk.) Remove from heat; continue stirring because sauce still cooks when removed from heat.
Reduce heat under skillet so that the water is simmering. Break an egg onto a small saucer. Slip egg off saucer into water. Quickly repeat with remaining eggs. Simmer eggs 3-5 minutes. Remove eggs and drain on paper towels.
To serve, place English muffins on 4 plates; top each with bacon, then a poached egg. Spoon warm hollandaise sauce over eggs.

Note

Recipe can be prepared with 8 thin slices of boiled ham and 4 slices of toasted bread instead of Canadian bacon and English muffins.