EASY EGGS BENEDICT|
English muffins (halves)
Canadian bacon, sliced
Easy Hollandaise Sauce
Poach eggs in an egg poacher or in a skillet (by break-
ing eggs into boiling water and cooking until whites, not
yolks, are firm). Lightly toast English muffins and warm the
Canadian bacon slices. For each serving, place 1 slice Canadi-
an bacon on a muffin half; top with 1 poached egg. Spoon
Hollandaise over this and top with an olive slice.
Easy Hollandaise Sauce:
2 egg yolks
2 Tbsp. lemon juice
1/4 tsp. white pepper
1/2 tsp. salt or less
1/2 c. (1 stick) butter or
Combine egg yolks, lemon juice, white pepper and salt in
a saucepan with a cooking thermometer fastened to the edge.
Put saucepan over low heat and beat constantly with a wire
whisk. Add butter in 4 portions; as soon as 1 portion is
melted, add another. Remove from heat as soon as it is thick.
Do not allow sauce to heat beyond 135 degrees or it will curdle. If
you do not have a thermometer, sauce can be cooked in the top
of a double boiler, over but not touching boiling water.
Every year, each person in our family answers the
question of what to have for his/her birthday dinner the same
way: "I want Eggs Benedict!" The recipe for Easy Hollandaise
Sauce was found in Adelle Davis' "Let's Cook It Right" (Signet
Books, 1970). This meal can easily be adapted to serve any
number of people.
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