Bring back the traditional benedict with this rich Hollandaise sauce. Here we blend egg yolks with drizzling of lemon juice and melted butter to create creamy, pleasant and slightly tangy sauce that is great drizzled over steamed vegetables too. Serve alongside tossed salad or roasted potatoes. Smart Recipes, American Recipes, Eggs,Pork Recipes, Recipes Eggs,Pork American Eggs Benedict Eggs Benedict Recipe | PT30M Serves 4 Ingredients: 3 Large Egg Yolks 1 Tablespoon Lemon Juice 2 Sticks Butter 8 Large Eggs 1 Tablespoon Vinegar 4 English Muffins 8 Slices Canadian Bacon For Hollandaise Sauce: Blend together yolks and lemon juice in a high speed blender for 20 seconds. While the motor still running drizzle hot butter over the blending yolks. At this point if the sauce seems thick you can add a teaspoon of water at a time or more if needed, to your desired consistency. Season to your taste and add more lemon juice if you prefer. Set aside covered to keep it warm. For Poached Eggs: Bring about 3 cups of water with vinegar to rolling boil in a medium saucepan. Let simmer on reduced heat. Crack eggs one at a time in a cup and slip into the water carefully one by one. Poach the eggs until yolks are still runny but the whites are set. Remove onto paper towels using slotted spoons. Split each muffin into halves and toast. In the meanwhile, sauté bacon in a skillet over medium high heat. Lastly, place two toasted muffin halves on each plate, top each halve with bacon slice, poached egg and divide hollandaise sauce into each halve equally.

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