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Eggs Benedict

Eggs  Benedict


You will need:

4 eggs

2 English Muffins

4 pieces thinly sliced ham or bacon

Hollandaise Sauce (see recipe below)

Chives or Paprika for topping (optional){{more}}


Lightly grease a medium skillet; fill half way up with water and bring to a boil; reduce heat to simmer, bubbles just breaking on surface of water. Break one egg into a measuring cup; carefully slide egg into simmering water as close to the water as possible. Continue with each egg, giving each enough space in water. Simmer eggs, uncovered, for about 3 to 5 minutes or until whites are completely set and yolks begin to thicken; do not overcook. Slice muffins in half, place cut sides up on baking sheet and toast or place in toaster. Top each muffin half with a thin slice of ham or bacon; place in toaster oven or oven about 60 seconds more or until meat is heated. Top ham with poached egg; spoon Hollandaise Sauce over egg, and serve. Sprinkle with chives, if desired.

Hollandaise Sauce

3 egg yolks

2 tbsp lemon juice or apple cider vinegar

1 stick melted butter (1/2 cup)

2 tbsp hot water

1/4 tsp salt

A pinch cayenne pepper


In a heavy saucepan, beat egg yolks with wooden spoon or wire whisk until smooth, but not too fluffy. Add lemon juice, melted butter, hot water, salt and cayenne pepper. Cook over low heat and beat until sauce begins to thicken, about 5 minutes or so. The sauce will NOT thicken as it cools. Makes about 1 cup.

Tips: For variations to this, you can add sliced avocado or spinach leaves to the layers or 1 cup crab meat in place of ham. In place of ham, 2 cups sliced mushrooms cooked in 2 tbsp hot butter in skillet until mushrooms are tender. Any bread or biscuit can be used. Use eggs fried over easy in place of poached eggs.