Positively Perfect Eggs Benedict
Description
In 15 minutes you can have breakfast that is not only quick, but amazingly good and a little fancy too.
Ingredients
Hollandaise Sauce:
3 egg yolks
¼ t. Dijon mustard
1 T. lemon juice
½ c. butter
Eggs Benedict:
4 slices Canadian bacon
1 T. butter
2 English muffins
4 large eggs
1 T. white vinegar
salt and pepper, to taste
freshly chopped parsley, for garnish
Directions
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In a blender, combine egg yolks, Dijon mustard and lemon juice; puree until smooth.
Place butter in a separate microwave-safe container; microwave until melted.
With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.
Heat a small skillet over medium-high heat; melt butter; brown Canadian bacon in butter on both sides; set aside.
Bring a large pot of well salted water to a boil.
Toast muffins.
Stir vinegar into boiling water.
Crack eggs into separate small bowls.
Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, 1 at a time. Cover pot; turn off heat; let poach 4 - 5 minutes. Use a slotted spoon to remove the poached eggs from the water.
Assembly:
Place ½ of a toasted English muffin onto a plate; top with toasted Canadian bacon; slide poached egg on top; drizzle with Hollandaise sauce; season with salt and pepper, to taste.
Serve, garnished with chopped parsley.
2-4 servings.