Eggs Bendict
Ingredients
4 eggs
1 recipe Hollandaise Sauce (below)*
2 English muffins, split
4 slices Canadian-style bacon
Cracked black pepper (optional)
Hollandaise Sauce
3 egg yolks
1 Tbsp lemon juice
1 Tbsp hot water
1/2 butter, cut into 3rds and softened
Directions
For Hollandaise Sauce:
In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Makes 3/4 cup sauce (twelve 1-tablespoon servings).For Eggs:
If desired, lightly grease a 10-inch saute pan or skillet with cooking oil or shortening. Half-fill the skillet with water. If desired, stir in bouillon granules. Bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Add remaining eggs, one at a time.Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Hollandaise Sauce.
Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with Canadian-style bacon. Broil about 1 minute more or until bacon is heated.
To serve, top each bacon-topped muffin half with an egg. Spoon Hollandaise Sauce over eggs. If desired, sprinkle with pepper. Makes 4 servings.
