Traditional Eggs Benedict

8 (1/2-ounce) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split and toasted
4 large eggs, poached (directions below)
Hollandaise Sauce (recipe below)
Coarsely ground pepper
Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.
Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.
Poached Eggs
Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Trim edges, if desired.
Hollandaise Sauce
4 large egg yolks
2 tablespoons fresh lemon juice
1 cup butter, melted
1/4 teaspoon salt
Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.


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