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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.

10 comments:

  1. Oh yes Char....these are also a favorite at my place. Good post on a special 'brunch' kind of a day! Yum....and healthy too with all the extra fixings you mention

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  2. Well...I had no idea you could poach the eggs ahead of time. Thanks for the idea...I may even consider these for a crowd sometime.

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  3. Didn't know you could poach eggs ahead of time. Neat little trick to know.
    Wow Char that's a lot of eggs to poach! You fed the multitudes!

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  4. I feel like I am missing my favorite things! We are on a little trip so I will catch up on all the delicious recipes when we get back! I just wanted to stop by and say HELLO!

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  5. thankyou for saying hello lavender dreamer...have a nice trip ;-)

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  6. I love Eggs Benedict and these looks just scrumptious .. .good to see some healthy egg recipes on the blog .. .:)

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  7. Charlotte, I was admiring these on your other blog and I'm so glad to see the recipe here! Thank you - I will be more confident to try making them!

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  8. I love these and I will definitely try your hollandaise recipe. I could use a never-fail one!

    I like to use scones instead of english muffins... just make a little scone nest big enough for 2 eggs.

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  9. Made this recipe for supper last night and it was three thumbs' up all the way. Would you believe that not one of us had ever had Eggs Benedict. I figured it was time to see what all the fuss was about. Now I know!

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  10. Just had this for lunch. MMmm so good and so easy

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