Eggs Benedict with Hollindaise Sauce
Soft or Hard Poached
Calories: 327 / Carbs: 15 / Fat: 25 / Protein: 11
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| Serves 2 or more |
Recipes for 1st & 2nd layers are 1/2 muffin & 1 egg for each person and the Hollindaise Sauce recipe serves two of these. Multiply by number of people served and/or the number of servings for each person.
1ST LAYER:
1/2 English Muffin
1 Slice Canadian Bacon
(or 4 slices shaved ham/turkey)
Toast together in a 350 degree oven for 10-15 min.
(or use toaster and warm meat in microwave or pan)
2ND LAYER-POACHED EGG:
1 Egg, whole + 1/2 or 1 Egg White, reserved from sauce
1 Tbsp Water
Olive Oil
*Keep warm with either cooking method by leaving the cooked egg in the water or cup until ready to assemble.
Hard Poached:
Brush custard cups with olive oil.
Add water.
Add combined eggs, pricking the yolk
Microwave 1 min or until desired doneness.
Traditional Soft Poached:
Bring a pan of water to a rolling boil. Reduce to a high simmer. Crack eggs into a measuring cup and gently pour into the water one at a time. Simmer 3-5 minutes until desired doneness. Remove with slotted spoon to drain.
3RD LAYER-HOLLINDAISE SAUCE:
3 Tbsp. Butter, separated
1 tsp. White Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt (omit if using Sherry or cooking wine)
1 tsp. Lemon Juice
1 tsp. Water
1 Egg Yolk, slightly beaten
Thin with 1+ tsp. Dry Sherry, Spiced Rum,
Dry White Wine, Chicken Stock,
Chicken Bouillon or Warm Water
Top with Paprika
Optional topping: Fresh Chives, chopped
Preheat a double boiler (or use a glass measuring cup on top of a double steamer pan).
Add 1 part butter, til melted.
Add egg yolk & seasonings.
Add 1 part butter, til melted.
Add 1 part butter, til melted.
Cook 2-3 min stirring constantly the entire time. Thin with sherry or other liquids. Serve immediately.
FINAL ASSEMBLY:
Stack toasted english muffin, canadian bacon, and poached egg, then spoon hollindaise sauce over the top and sprinkle with paprika and optional fresh chopped chives.
