Eggs Benedict

 

This is always my favorite any time that I go out with the family to a mom and pop restaurant. Never actually tried it on my own.. and I must say... it was delicious!! Easy to make, and is a great way to start your morning! Takes approx. 30 minutes 

Ing.

• 2 egg yolks
• 1 tablespoon and 2-1/4 teaspoons lemon juice
• 1/2 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1-1/2 teaspoons water
• 1/2 cup butter, melted
• 1/8 teaspoon salt
• 4 eggs
• 1/2 teaspoon distilled white vinegar
• 4 strips Canadian-style bacon
• 2 English muffins, split
• 1 tablespoon butter, softened

1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.  
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. 
3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate 
4. brown the bacon in a medium skillet over medium-high heat.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. 

     After reading up on this recipe, I decided to cut the lemon juice in half, otherwise it will have a very strong lemon taste. I also added a tad bit more Worcestershire sauce for taste.

Enjoy!