Eggs Benedict

Eggs Benedict

English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Poached eggs
Hollandaise Sauce
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.


Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:


Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place 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.