If you love Eggs Benedict, then you are certain to enjoy the classiest of morning meals in this easy, yet delicious recipe!
8 Slices Canadian bacon
4 English muffins, split and lightly toasted
8 Extra large poached eggs
In a medium nonstick skillet over medium heat, saute Canadian bacon for 1 to 2 minutes, turning once.
Place 2 muffin halves, cut-side up on each of 4 plates. Place a slice of Canadian bacon and a poached egg on each muffin half and generously spoon Hollandaise Sauce over each egg. Serve immediately. Garnished with watercress and serve with fresh asparagus spears and fresh orange slices.
4 Egg Yolks
3 Tablespoons Fresh Lemon Juice
1 Tablespoon water
1/4 Tsp. Sea Salt
1 Cup butter, meltedDash of Cayenne Pepper
In a small saucepan over medium-low heat, combine yolks, lemon juice, water, salt, and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken. Place mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds. Makes 1 1/2 cups.
Published in: Cooking