Wednesday, October 27, 2010

Eggs Benedict

My husband loves EGGS BENEDICT and has fun making them. I do not like poached eggs or Hollandaise sauce. My husband use to make Hollandaise sauce from scratch and then he found this neat Hollandaise sauce mix!

Packaged sauce mix directions: Whisk sauce mix and 1 cup milk in small saucepan. Add 1/4 cup margarine or butter and bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently until thickened, about 1 minute.

Hollandaise sauce from scratch: 1/2 cup (one stick) butter, 3 egg yoks, 3 tablespoons fresh lemon juice. Combine the ingredients in a small saucepan and let stand at room temperature until the butter is soft (45 to 60 minutes). Five minutes before serving time, place the saucepan over low heat, and stir constantly until the sauce thickens.

2 English muffins, split and toasted
4 slices Canadian bacon, cooked
4 eggs, poached
1 package Knorr Hollandaise sauce mix, prepared to package directions
Hollandaise sauce made from scratch

Top each muffin half with a slice of Canadian bacon, an egg and a spoonful or two of the Hollandaise sauce of your choice.

Poaching eggs: My husband puts water in a 12 inch skillet and brings to a boil. Then add two tablespoons vinegar. Break each egg into its own shallow bowl. Quickly pour eggs out of bowl into the boiling water. Try to get the egg in the water as quick as possible so it stays together.

Toast English muffins and Canadian bacon.

OK after all this information about EGGS BENEDICT he decides to skip the Hollandaise sauce and just add a slice of American cheese! Still a good breakfast treat.

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