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EGGS BENEDICT

Author The Food Nanny

Ingredients

  • 2 eggs yolks
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon hot water
  • 3/4 cups unsalted butter cold from the fridge
  • 2 English muffins
  • 4 pieces Canadian bacon
  • 4 eggs
  • Coarse salt and fresh pepper
  • Dash of paprika

Instructions

  1. Prepare the sauce
  2. In a 1 qt. saucepan stir 2 egg yolks slightly and add lemon juice stirring vigorously with a wooden spoon (NO HEAY YET).
  3. Add 1/4 cup unsalted butter. Heat over very low heat stirring constantly until butter is melted.
  4. Add 1/4 teaspoon salt, cayenne and 1 Tablespoon hot water. Add an additional 1/4 cup unsalted butter stirring vigorously until butter is melted and sauce starts to thicken.
  5. Add the final 1/4 cup unsalted butter and stir until melted and sauce is thick and creamy. (Be sure butter melts slowly-this gives eggs time to cook and thicken the sauce without curdling.) Serve hot or keep warm.
  6. PREPARING THE ENGLISH MUFFIN:
  7. Toast 4 English muffin halves. Butter. Place to halves on each plate.
  8. In a 8-inch nonstick skillet over low-to medium heat warm the bacon. Move to a plate. Cover to keep warm.
  9. Crack 4 eggs in the same skillet on low to medium heat being careful not to break the yolks. Add 2-3 ice cubes to the pan. Sprinkle with salt and pepper. Cover. Cook 3 mins. for soft eggs or 5 mins. for hard. Remove from heat.
  10. Place the bacon on top of each English muffin, top with an egg and spoon on the Hollandaise sauce. Sprinkle with a dash of paprika if desired. Serve immediately.