Friday, June 4, 2010


We loved Eggs Benedict. Natalie made these little jewels for my Mother's Day Breakfast. Needless to say, the were YUM!!! Natalie learned how to poach eggs on Google and found an easy Hollandaise sauce recipe. Hopefully you will want to try them out!

Eggs Benedict
Hollandaise Sauce
1/4 c melted butter
1 tbls flour
1 tsp salt
1/8 tsp pepper
Dash of cayenne pepper
1 c milk
1 egg yoke
1 tbls lemmon juice

Melt butter in small sauce pan. Blend in flour and seasonings, add milk gradually and stir. Cook until thickened, pour on slightly beaten egg yoke, add back into the sauce stirring constantly for one minute. Remove from heat, add lemon juice gradually and beat vigorously.

How to poach an egg:
1-Grease the bottom of the pan with vegetable oil.
2-Use a pan that is at least 3 inches deep, so there is enough water to cover the eggs and so they don't stick to the bottom of the pan.
3_Add 2 tbls vinegar and 2 tsp salt to the water and bring to a boil. Then reduce to a simmer before adding the eggs. Bubbles should not break the surface.
4-Break each egg into it's own saucer or cup.
5-Slip eggs carefully to simmering water by lowering the lip of each cup 1/2 in below the surface of the water. Let the eggs flow out.
6-Immediately cover with lid and turn off the heat.
7-Set timer for 4 minutes. Remove from water with slotted spoon.

To assemble
1-Toast 2 english muffins halved.(4 total)
2-Top with a slice of ham or canadian bacon heated.
3-Top with egg.
4-Cover with Hollandaise sauce


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