Sunday, June 5, 2011

Eggs Benedict

8-10 hearty ham slices
4-5 English muffins sliced in half
8-10 eggs
for the Hollandaise sauce:
3 large egg yolks
2 tbsp lemon juice
1/2 cup of firm stick butter
Toast and butter your English muffins and lay them on your plates. Heat ham slices up in the microwave until warm. Lay one ham slice on each muffin slice. Fry up your eggs and put them on top of the ham slices. While doing this make your hollandaise sauce or make it before making the eggs.

Stir in egg yolks and lemon juice vigorously in 1 1/2 qt. saucepan. Add 1/4 c. of the butter. Heat over very low heat, stirring constantly with a wire whisk, until butter is melted.

Add remaining butter. Continue stirring vigorously until buter is melted and sauce is thickened. Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. If you make this prior to making your eggs then cover it until you are ready to put it on top of your eggs. If it seems a little thick then whisk in about a 1/4 c. of hot water.

Top eggs with sauce and serve.

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