• ** Hollandaise Sauce **
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1 stick butter, melted
  • Pinch cayenne pepper
  • **That's the original hollandaise sauce
  • **To mine I also added ...
  • Pinch dill weed, dried
  • Pinch paprika
  • Pinch of onion powder
  • ** Egg Benedict **
  • 8 slices Canadian bacon
  • 4 English muffins, split and toasted
  • 2 teaspoons white vinegar
  • 8 eggs
  • 1 tablespoon white vinegar
  • Parsley and fresh cracked pepper for garnish


Eggs Benedict


  1. ** Hollandaise Sauce **
  2. In a glass bowl that will fit into a sauce pan.
  3. Add 4 egg yolks and lemon juice, whisk vigorously until the mixture is thickened and doubled in volume.
  4. Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and other seasoning's if using the non original recipe . Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  5. ** Eggs Benedict **
  6. Toast English muffins and cover in foil.
  7. I a large skillet brown Canadian bacon and cover with foil.
  8. Fill a 10-inch nonstick skillet half full of water and add vinegar. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water and repeat. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley and fresh cracked pepper.