Eggs benedict recipe
Eggs Benedict recipeThis article was published by: Matthew
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Recipe introLooking to impress your brunch guests? Look no further than this delicious Eggs Benedict recipe. This classic dish features perfectly poached eggs, creamy hollandaise sauce, and savory Canadian bacon, all served on a toasted English muffin. With its combination of rich flavors and elegant presentation, Eggs Benedict is sure to become a favorite in your kitchen.
Keywords: eggs benedict, brunch, poached eggs, hollandaise sauce, Canadian bacon.
Eggs benedict recipe details
- Bacon, Eggs, and Muffins
- 4 or 8 poached eggs (1 or 2 per person)
- 4 slices Canadian bacon, grilled
- 4 English muffins, split and grilled
- Hollandaise Sauce
- 3 egg yolks
- 2 Tablespoons fresh lemon juice
- 1/4 teaspoon white pepper
- 1/2 cup butter, melted
- 1 Tablespoon fresh, chopped chives
You may toast the English muffin halves, but a tip from my brother-in-law, Brad Murphy, is to grill them. Grilled muffins stay hot longer than toasted and thus keep the whole dish hot longer.
Because this dish is prepared quickly and served hot, have the poached eggs, Canadian bacon, and muffins ready before you make the sauce.…Martha Murphy
Put the egg yolks, lemon juice, and pepper in a blender and process for a minute. With the blender running, pour the melted butter, sizzling hot, in a slow, steady stream. Continue blending until the sauce is of the desired thickness, usually a couple minutes.
Top the English muffins with the Canadian bacon, then the poached eggs; cover with Hollandaise sauce. Sprinkle a few fresh chives over the Hollandaise. Serve hot. If desired, garnish each serving with two stems of freshly steamed asparagus or ripe tomato wedges.Serves: 4
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