Saturday, March 11, 2017

Eggs Benedict


Slices of ham or Canadian bacon
English muffins
Poached Eggs
Green Onion

Hollandaise sauce:
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
1 dash Franks RedHot sauce
1/2 c butter


In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
To assemble, toast English muffin and butter.  In a skillet lightly brown each side of the ham and make sure it is warm through.  Place ham on top of muffin.  Poach the egg and add to the top of the ham.  Drizzle with hollandaise sauce and sprinkle with green onion.

Haylee’s Notes:
I LOVE eggs benedict!  This hollandaise sauce was really quick and easy, and turned out delicious!  Much easier than doing a double broiler method.  The actual assembly is pretty easy, but I got the hollandaise sauce recipe HERE.

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