Tasty Eggs Benedict Recipe
Ingredients
| Egg yolks | 6 Large | |
| Butter margarine | 1 1/2 Cup (16 tbs), melted | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Red cayenne pepper | 1 Dash | |
| English muffins | 3 | |
| 6 thick slices Canadian bacon | ||
| White vinegar | 1 Teaspoon | |
| Eggs | 6 Large | |
Directions
1. In a double boiler or a saucepan placed over hot water, whisk the egg yolks over moderate heat for 1 minute or until smooth. Slowly whisk in the melted butter, then the lemon juice, salt, and ground red pepper. Cook, whisking constantly, 3 minutes more or until smooth and thickened. Remove from the heat, cover, and keep the sauce warm over the hot 'water.
2. Preheat the broiler. On a baking sheet, arrange the 6 muffin halves, light-sides-up. Toast for 1 minute or until golden and keep warm. In a 12-inch skillet, cook the bacon over moderate heat for 2 minutes or until lightly browned. Place one slice of bacon on each muffin half.
3. Fill the same skillet two-thirds-full with water. Add the vinegar; bring to a simmer over moderate heat. Break each egg into a saucer, then slide the egg into the water. Cook the eggs, spooning the water over them, for 3 minutes or until cooked the way you like them. Using a slotted spoon, Serve immediately with bread.
2. Preheat the broiler. On a baking sheet, arrange the 6 muffin halves, light-sides-up. Toast for 1 minute or until golden and keep warm. In a 12-inch skillet, cook the bacon over moderate heat for 2 minutes or until lightly browned. Place one slice of bacon on each muffin half.
3. Fill the same skillet two-thirds-full with water. Add the vinegar; bring to a simmer over moderate heat. Break each egg into a saucer, then slide the egg into the water. Cook the eggs, spooning the water over them, for 3 minutes or until cooked the way you like them. Using a slotted spoon, Serve immediately with bread.
Chef
