Eggs Benedict

This has been a family tradition for many a year now and the brunch crowd just keeps getting bigger. It really is an easy and delicious recipe. 

This recipe comes from a Safeway cookbook called "The Easy Gourmet".
Serve with steamed asparagus and a fresh fruit salad. This recipe serves four.
I however used 5 dozen eggs and two dozen English muffins to feed our crowd. Even the pickiest eaters had more than two helpings.

• 4 English muffins, split and toasted
• 8 large eggs
• 8 round slices of back bacon or ham
• Hollandiase sauce

1. Bring a large pot of water to a boil and reduce the heat to a gentle simmer. One at a time, break the eggs and slip then into the water, Cook the eggs for 4-5 minutes. 
2. Place the eggs on top of a toasted english muffin with a slice of back bacon or ham. 
3. Top with the following Hollandiase sauce. 

Blender Hollandiase Sauce (my favorite version)

• 3 egg yolks
• 2 tbsp. lemon juice
• cayenne pepper
• salt
• freshly ground pepper
• 1/2 c. butter melting and bubbling hot.

1. Mix together in a blender the egg yolks, lemon juice and seasoning. 
2. With the machine running, slowly pour in the butter. 
3. Run the machine a little longer until the sauce thickens. 
4. Spoon it over the eggs and serve any extra sauce on the side.

Alternative 

Hollaindaise Sauce (my brother's favorite)

• 1/4 c. butter
• 1 tbsp. lemon juice
• 1/4 c. cream
• 2 egg yolks
• 1/2 tsp. dry mustard
• 1/4 tsp salt

1. In a double boiler over simmering water, melt butter, add cream, dry mustard and salt. 
2. In a seperate bowl temper the eggs with some of the warm cream mixture and add eggs to the remaining warm mixture and stir and cook until thickened.
3. Add lemon juice. 
4. Also a very tasty sauce as well.