Friday, April 17, 2009

Easy Eggs Benedict

Made by Dacia. From "Washington State Bed & Breakfast Cookbook". (Thanks Tiff for letting me borrow the cookbook!!)

  • 1 stick (1/2 cup) butter
  • 3 egg yolks
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • Dash of white pepper
  • 1/2 tsp prepared mustard (Dijon recommended)
  • 4 English muffins, sliced and toasted
  • 8 slices ham, warmed
  • 8 eggs, poached
  • Paprika
  • Fruit to garnish (such as kiwi, strawberries or melon)


1. Heat butter in small saucepan until bubbly but not browned.

2. Put egg yolks, lemon juice, salt, white pepper and mustard in blender. Cover and run on low for about 5 seconds. While blender is running, slowly add butter until blades are covered. Blend on high for a second or two.

3. Serve immediately on muffins that have been covered with ham and poached eggs. Sprinkle with paprika for color and garnish with fresh fruit.

Tip: Have plates ready to go, except for the Hollandaise sauce. Make the sauce last and serve immediately (do not make the sauce ahead of time or try to reheat it - it will lose it's smooth consistency).

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