Scrambled Eggs A La Benedict Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Light cream | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Lemon juice | 2 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| Eggs | 4 standard | |
| Milk | 4 Tablespoon | |
| Canadian bacon slice | 4 | |
| 2 English muffins, split and toasted | ||
Directions
To make hollandaise sauce: place butter in a 2 cup glass measuring cup and microwave 1 minute to 1 minute 30 seconds or until melted.
Mix together cream, egg yolks, lemon juice, dry mustard and salt.
Beat into melted butter.
Microwave 1 to 2 minutes [RE-HEAT-6, 1 minute 30 seconds to 2 minutes stirring every 1/2 minute.
Do not overcook or sauce will curdle.
Cover with plastic wrap and let stand until ready to serve.
Sauce will thicken during standing period.
Place Canadian bacon on a paper plate.
Cover with paper towel.
Microwave 45 seconds to 1 minute or until hot.
Beat together 1 egg and 1 tablespoon milk in each of 4(6 oz.) glass custard cups.
Microwave 2 minutes 30 seconds to 3 minutes 30 seconds or until set.
Remove eggs as they cook.
To assemble: place a slice of Canadian bacon on each english muffin half, top with egg and pour 1 to 2 tablespoons sauce over eggs.
Mix together cream, egg yolks, lemon juice, dry mustard and salt.
Beat into melted butter.
Microwave 1 to 2 minutes [RE-HEAT-6, 1 minute 30 seconds to 2 minutes stirring every 1/2 minute.
Do not overcook or sauce will curdle.
Cover with plastic wrap and let stand until ready to serve.
Sauce will thicken during standing period.
Place Canadian bacon on a paper plate.
Cover with paper towel.
Microwave 45 seconds to 1 minute or until hot.
Beat together 1 egg and 1 tablespoon milk in each of 4(6 oz.) glass custard cups.
Microwave 2 minutes 30 seconds to 3 minutes 30 seconds or until set.
Remove eggs as they cook.
To assemble: place a slice of Canadian bacon on each english muffin half, top with egg and pour 1 to 2 tablespoons sauce over eggs.
Chef
