Eggs Benedict
At long last I have time to get the recipe up. It was pretty good and very easy, with timing being the only iffy thing, but it all worked out ok. My only comment is that the Hollandaise Sauce was too lemony and when I checked other recipes I didn't find a single one that had two tablespoons of lemon juice as this one did (just my luck to pick this one, right?). So I have amended the recipe below, which is from The All New Good Housekeeping Cookbook.
To serve eight people.
Hollandaise Sauce (recipe is below)
8 slices Canadian bacon
4 large English muffins, split and toasted
8 large eggs
1. Prepare Hollandaise Sauce; keep warm.
2. In jelly-roll pan, arrange toasted English muffins and top each with slice of Canadian bacon; keep warm.
3. Poach eggs: In 12-inch skillet, heat 1-1/2 inches water to boiling. Reduce heat to medium-low. Break 1 egg into small cup; holding cup close to surface of water, slip into simmering water. Repeat with remaining eggs. Cook until egg whites have set and egg yolks begin to thicken but are not hard, 3 to 5 minutes.
4. Place jelly-roll pan with bacon-topped English muffins next to poaching eggs. With slotted spoon, carefully remove eggs, one at a time, from water and very briefly drain (still held in spoon) on paper towels; set 1 egg on top of each slice of Canadian bacon. Spoon hollandaise sauce over. Serve hot.
Hollandaise Sauce
3 large egg yolks
1/4 cup water
1 tablespoon fresh lemon juice
1/2 cup butter (1 stick) cut into 8 pieces
1/4 teaspoon salt
1. In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.
2. Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.
To serve eight people.
Hollandaise Sauce (recipe is below)
8 slices Canadian bacon
4 large English muffins, split and toasted
8 large eggs
1. Prepare Hollandaise Sauce; keep warm.
2. In jelly-roll pan, arrange toasted English muffins and top each with slice of Canadian bacon; keep warm.
3. Poach eggs: In 12-inch skillet, heat 1-1/2 inches water to boiling. Reduce heat to medium-low. Break 1 egg into small cup; holding cup close to surface of water, slip into simmering water. Repeat with remaining eggs. Cook until egg whites have set and egg yolks begin to thicken but are not hard, 3 to 5 minutes.
4. Place jelly-roll pan with bacon-topped English muffins next to poaching eggs. With slotted spoon, carefully remove eggs, one at a time, from water and very briefly drain (still held in spoon) on paper towels; set 1 egg on top of each slice of Canadian bacon. Spoon hollandaise sauce over. Serve hot.
Hollandaise Sauce
3 large egg yolks
1/4 cup water
1 tablespoon fresh lemon juice
1/2 cup butter (1 stick) cut into 8 pieces
1/4 teaspoon salt
1. In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.
2. Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.
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