Eggs Benedict

8 slices Canadian bacon
4 English muffins, split
8 eggs
Salt and pepper, to taste
3/4 c. Hollandaise sauce (recipe follows)
Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Bring water to a slow boil.
Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.


I discovered a really slick way of poaching an egg: Take a small cup or ramekin and line it with plastic wrap. Spray the wrap with Pam. Drop one egg in and gather up the edges and secure. (I used a Pampered Chef clip but I think a bread wrapper wire would work as well.) Be sure and leave a little space for the steam to expand above the egg. Drop the little package in boiling water and cook for about 3 1/2 minutes. (This depends on your stove and how rapidly your water is boiling.) Use a pair of tongs to lift the package out of the pan and remove the closure and it should roll right out.

Hollandaise Sauce

1/2 c. butter
3 large egg yolks
1 T. plus 1 t. lemon juice
1/8 t. salt
dash cayenne pepper or hot pepper sauce
2 T. hot water
finely chopped fresh parsley - if desired


Heat butter in a heavy saucepan until hot and foamy, but not browned.


Separate eggs - reserving the whites for another recipe.


In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce.


Gradually beat in butter, then water.


Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.


To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper.
Spoon hollandaise sauce over the eggs.
Garnish with chopped parsley. Yield: 4 servings Print this post