Use Mornay or yoghurt sauce for a lighter choice. Prepare sauce first.
Anne's Eggs Benedict
Introduction
Photo taken by: Katriona Dean
- Cooking time
- 20 mins
- Preparation time
- 20 mins
- Portions
- 1
- Partner
Ingredients
- Hollandaise Sauce:
- 2/3 cup butter
- 3 egg yolks
- 1 tbsp water
- 1 tbsp lemon juice
- salt, to taste
- cayenne powder, to taste
- Everything Else:
- 1 English muffin
- butter, as needed
- 2 eggs
- 2 slices peameal bacon or ham, cooked
Steps
-
Hollandaise Sauce:
Melt the butter and keep warm. -
Start a hot water bath over medium heat.
-
Whisk egg yolks and water in a stainless steel bowl; beat well and add a few drops of lemon juice.
- Hold the bowl over the hot water bath and continue to beat until egg yolks are creamy and thick; they should form a ribbon when lifted with the whisk. Remove from heat and gradually add the warm butter, drop by drop, beating constantly.
- When all butter is added, beat in remaining lemon juice, salt and cayenne, to taste. Keep warm or use immediately.
-
Putting it all together:
Bring a pot of water to a simmer; do not boil. - Break eggs, one at a time, into a small bowl before sliding them gently into the water.
- Poach eggs for 3-5 minutes.
- Toast the muffin halves and spread with butter.
- While eggs are poaching, heat the bacon or ham slices and place on top of each muffin half.
- Drain the eggs and place on top of the bacon.
- Cover with hollandaise sauce and serve immediately.
- Recipe courtesy of Everyday Recipes from Ste. Anne's Spa (Essence Publishing, 2009).
