Eggs A La Benedict Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Eggs | 4 standard | |
| Milk | 2 Tablespoon | |
| Bacon Slices | 4 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Lemon juice | 2 Tablespoon | |
| Dash cayenne | ||
| Rusks | 4 , buttered | |
Directions
In a 1-quart casserole micro-melt 1 tablespoon butter 30 to 40 seconds.
Beat whole eggs with milk, dash salt, and dash pepper; pour into casserole with melted butter.
Micro-cook, covered, till of desired doneness, about 2 minutes; stir through entire mixture every 30 seconds.
Cover and set aside.
Wrap Canadian bacon in waxed paper; place 1/2 cup butter in a 2-cup glass measure.
Micro-cook bacon and butter till butter is bubbly and bacon is hot/about 1 minute.
Remove from oven; do not unwrap bacon.
In blender container combine yolks, lemon juice, and cayenne.
Cover; quickly turn blender on and off.
Then blend at high speed for about 30 seconds while slowly adding hot butter till fluffy.
To assemble, place a rusk on each plate; top each with a Canadian bacon slice.
Spoon eggs over; spoon some of the sauce over eggs.
Garnish with parsley, if desired.
Beat whole eggs with milk, dash salt, and dash pepper; pour into casserole with melted butter.
Micro-cook, covered, till of desired doneness, about 2 minutes; stir through entire mixture every 30 seconds.
Cover and set aside.
Wrap Canadian bacon in waxed paper; place 1/2 cup butter in a 2-cup glass measure.
Micro-cook bacon and butter till butter is bubbly and bacon is hot/about 1 minute.
Remove from oven; do not unwrap bacon.
In blender container combine yolks, lemon juice, and cayenne.
Cover; quickly turn blender on and off.
Then blend at high speed for about 30 seconds while slowly adding hot butter till fluffy.
To assemble, place a rusk on each plate; top each with a Canadian bacon slice.
Spoon eggs over; spoon some of the sauce over eggs.
Garnish with parsley, if desired.
Chef
