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Eggs Benedict Recipe

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This recipe for Eggs Benedict is from His, Hers, and Ours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1/2 lb. Canadian bacon, sliced
3 English muffins, halved
Hollandaise sauce (below)


Hollandaise Sauce:
1 whole egg or 3 egg yolks
1 tsp. Dijon
1 tbs. lemon juice or white wine vinegar
1 cup butter, melted
Directions:
Directions:
First make Hollandaise sauce:
Using a wire whisk, combine egg, mustard and lemon juice in the top of a double boiler. Beating constantly, add butter, a few drops at a time in the beginning, but increasing to a slow, steady stream as mixture begins to thicken. After all of the butter is added, continue to cook, beating, until sauce thickens. Remove from heat as soon as it is thickened. (or a pkg. of Knorr’s Hollandaise sauce can be just as good—and easier!!)

1. Poach eggs.
2. Cook bacon until lightly browned, both sides.
3. Toast muffins.

Muffins—eggs—bacon—sauce—you’ve got it!
Personal Notes:
Personal Notes:
Try replacing the Canadian bacon with crab. If you do, try adding a touch of Old Bay to the sauce for more flavor!

 

 

 

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