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EASY EGGS BENEDICT eggs English muffins (halves) Canadian bacon, sliced olive slices Easy Hollandaise Sauce Poach eggs in an egg poacher or in a skillet (by break- ing eggs into boiling water and cooking until whites, not yolks, are firm). Lightly toast English muffins and warm the Canadian bacon slices. For each serving, place 1 slice Canadi- an bacon on a muffin half; top with 1 poached egg. Spoon Hollandaise over this and top with an olive slice. Easy Hollandaise Sauce: 2 egg yolks 2 Tbsp. lemon juice 1/4 tsp. white pepper 1/2 tsp. salt or less 1/2 c. (1 stick) butter or margarine Combine egg yolks, lemon juice, white pepper and salt in a saucepan with a cooking thermometer fastened to the edge. Put saucepan over low heat and beat constantly with a wire whisk. Add butter in 4 portions; as soon as 1 portion is melted, add another. Remove from heat as soon as it is thick. Do not allow sauce to heat beyond 135 degrees or it will curdle. If you do not have a thermometer, sauce can be cooked in the top of a double boiler, over but not touching boiling water. Every year, each person in our family answers the question of what to have for his/her birthday dinner the same way: "I want Eggs Benedict!" The recipe for Easy Hollandaise Sauce was found in Adelle Davis' "Let's Cook It Right" (Signet Books, 1970). This meal can easily be adapted to serve any number of people. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |