Eggs Benedict Recipe

A classic delicous breakfast.


Hollandaise Sauce
3 egg yolks
2 tablespoons cold water
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon salt
1 dash cayenne pepper
Poached Eggs
1 teaspoon salt
8 large eggs
4 English muffins, split
soft butter
4 slices fully-cooked boiled ham


Prepare Hollandaise sauce:.

In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.

Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).

Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.

Hot water in double-boiler base should not boil or touch bottom of pan above.

Remove double boiler top from hot water in base.

Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.

Stir in 1/ teaspoons salt and cayenne.

Place top of double boiler over warm water in base (not over heat on stove).

Cover to keep warm.

Poach eggs: Lightly butter cups of an egg poacher.

Fill bottom of egg poacher 1/4 full of water.

Add 1 teaspoons salt; bring water to a boil.

Reduce heat to a simmer.

Break one egg into a custard cup.

Slip egg into poacher cup.

Cook 3-5 minute to desired doneness.

Loosen egg from cup with table knife.

Place in bowl filled with very warm water.

Repeat until all eggs are cooked.

Spread muffins with butter; wrap ham in aluminum foil.

Broil muffins and ham until muffins are browned and ham is hot.

To serve: Place two muffin halves on each individual serving plate, buttered side up.

Top each serving with 1 slice of ham and two well-drained poached eggs.

Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.