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Eggs Benedict with Hollandaise Sauce

2English muffins
4 slicesCanadian bacon
8 spearsasparagus
4poached eggs
Hollandaise sauce:
2egg yolks
2 teaspoonsvinegar
2 tablespoonslight cream
salt and fresh ground pepper
1/4 poundbutter, frozen and cut into 8 pieces
2 dropslemon juice
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Eggs Benedict with Hollandaise Sauce - Equipment List

Double Boiler
Fry Pan
Whisks

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Eggs Benedict with Hollandaise Sauce - Instructions

Split English muffins and toast until nicely brown.

In a medium non-stick fry pan, fry bacon until browned on both sides; keep warm.

In a steamer insert, over a pot of boiling water, steam the asparagus for 3 to5
minutes, or until tender; keep warm.

To make Hollandaise sauce, whisk together egg yolks, vinegar and cream in a double
boiler with no heat; season with salt and fresh ground pepper.

Turn heat on and warm the water until hot. Whisk the egg mixture until it is as thick
as heavy cream. Do not boil the water. Add cold water if the water becomes too hot.

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Eggs Benedict with Hollandaise Sauce - Instructions Continued

Whisk in the frozen butter, one tablespoon at a time. When all the butter has been
absorbed, add lemon juice. Cover and keep warm over a bowl of hot water until ready to
use.

Place 2 hot English muffins on a plate. Top with 1 slice of bacon, 2 spears of
asparagus and one egg. Pour 2 tablespoons Hollandaise sauce over egg. Serve.

Serves 2.

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