Saturday, May 13, 2017

Easy Eggs Benedict™

Happy Mothers Day all!

Need a brunch idea for Mothers Day, try this.

1 dozen eggs
4 - 7 c water
1/4 tsp 
each salt, pepper 

1/3 - 1/2 stick butter cut up
1 tsp - 1 T. fresh lemon juice (adjust amount desired).
4 english muffins split 
8 pieces lean ham or canadian bacon

Hollandaise Sauce

Crack 3 - 4 eggs and carefully separate yolks into a large heat proof bowl or a double boiler. Add lemon juice, half of salt and pepper. Whisk until well blended. 

Bring water to boil in a medium pot or bottom of the double boiler. Lower heat to simmer. Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

While sauce is cooking, split, toast and butter muffins.

Place ham on a microwave safe plate and heat for 30 sec - 1 min or until warm.

Poached Eggs

Bring water in a pot to a gentle boil. Add salt and lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. Repeat process with remaining egg.

Cook eggs for 4 min. Remove eggs with slotted spoon and transfer onto a clean plate. Sprinkle pepper over eggs if desired. 

To assemble: Place 2 muffin halves on a plate. Top muffin halves with a ham slice. Top ham slice with egg. Spoon sauce over egg.

Serves 4.

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