Here she is. Not too fancy. My camera sucks for taking food pictures. This camera at least. I didn't want to use my other one. Which also isn't too great. Anyways... nonetheless...you get the idea.
Eggs Benedict
Hollandaise sauce (recipe below)
3 english muffins
3 Tbsp butter or stick margarine, softened
1 tsp butter or stick margarine
6 thin slices Canadian Style Bacon or fully cooked Ham
6 poached eggs (or sunnyside up)
Paprika (if desired)
1. Make Hollandaise sauce; keep warm
2. Split english muffins; toast. Spread each muffin half with some of the 3 tbsp butter; keep warm
3. Melt 1 tsp butter in 10-inch skillet over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
4. make poached (or sunnyside up) eggs.
5. Place 1 slice bacon on each muffin half. Top with egg. Spoon warm Hollandaise Sauce over eggs. Sprinkle with paprika, if desired.
Hollondaise Sauce
3 large egg yolks
1 tbsp lemon juice
1/2 cup firm stick butter *
1. Stir egg yolks and lemon juice vigorously in 1 1/2 quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with whire whisk, until butter is melted. 2. Add remaining 1/4 cup of butter. Continue stirring nutil butter is melted and sauce is thickened. (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.)
3. Store covered in refrigerator. To serve refrigerated sauce, stire in small amount of water when reheating over very low heat.
ENJOY!!!
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