- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting.
To Poach Eggs:
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.
Place 2 muffins on each plate and drizzle with hollandaise sauce.
Now to do them up Crack N' Egg Style...
I'm not a fan of Canadian Bacon (no disrespect), so I substitute it with regular low sodium premium cut bacon.
Also, for a short cut suggestion....when time is not on your side.
You can us Knorr Hollandaise sauce. You can find it where the dry powder sauce and salad dressing mixes are. It is real simple to make. You can use Smart Balance in lieu of butter and add just a touch of lemon juice to finish. It is a tasty alternative!!!
Crack N' Egg Style Eggs Benedict |
Crack N' Egg Style Eggs Benedict |