Breakfast Eggs Benedict Recipe
Summary
Cooking Time5 MinDifficulty LevelVery Easy
Ingredients
| Eggs | 4 Small, poached | |
| Egg yolks | 2 | |
| Lemon juice | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| 8 thin slices (1/4-in thick) Canadian bacon | ||
| 4 English muffins, split and toasted | ||
Directions
Poach eggs.
While eggs are standing, make Hollandaise sauce.
In container of electric blender measure egg yolks, lemon juice, mustard and salt.
In 1-qt glass measure place butter.
Microwave at High (10)1 Minute until hot and bubbly.
Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate.
Microwave at High (10) 4 Minutes.
Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of 4 English muffin halves.
Top eggs with Hollandaise Sauce.
Butter remaining muffin halves and serve as accompaniment.
Decorate with parsley if desired.
While eggs are standing, make Hollandaise sauce.
In container of electric blender measure egg yolks, lemon juice, mustard and salt.
In 1-qt glass measure place butter.
Microwave at High (10)1 Minute until hot and bubbly.
Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate.
Microwave at High (10) 4 Minutes.
Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of 4 English muffin halves.
Top eggs with Hollandaise Sauce.
Butter remaining muffin halves and serve as accompaniment.
Decorate with parsley if desired.
Chef
