Mmm...Eggs Benedict! My boyfriend decided to surprise me and brought my favorite breakfast on my break at work a few days ago..which inspired me to post a recipe on how to make it!
HOLLANDAISE SAUCE
INGREDIENTS:
• 3 large egg yolks
• 1 1/2 tablespoons cold water
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/2 teaspoon Dijon mustard
• Dash cayenne pepper
PREPARATION: In a small metal bowl, combine egg yolks and water; stir with a whisk until foamy. Set bowl in pan of barely simmering water, but do not let bottom of bowl touch the water. Continue to whisk the eggs until mixture thickens slightly.
Remove the bowl from the pan: add the butter, 1 tablespoon at a time, stirring with a whisk until blended and mixture is thick. Stir in lemon juice, salt, mustard and cayenne; whisk until smooth.
Serve warm.
Makes about 1 cup sauce.
EGGS BENEDICT
INGREDIENTS:
• 8 slices Canadian bacon
• 1 teaspoon canola oil
• 1 1/2 pounds fresh asparagus, tough ends trimmed off
• 8 eggs, poached
• 4 English muffins, split and toasted
• 2 tablespoons butter
• Hollandaise sauce
PREPARATION: In nonstick skillet, lightly brown Canadian bacon slices in oil; remove and keep warm. In same skillet, lightly saute the asparagus until tender, yet crisp; set aside. Toast the English muffins, or brush cut sides lightly with butter and brown in skillet.
To serve, place toasted English muffins, cut side up, on each plate; butter lightly if desired. Place one slice of Canadian bacon on each muffin half. Carefully spoon poached eggs onto the Canadian bacon. Arrange asparagus spears alongside each muffin half. Drizzle Hollandaise sauce over each serving.
Makes 8 servings.
Looking to eat Eggs Benedict without feeling too guilty because of the calories?? Try it with whole grain English Muffins, substitute the Canadian bacon with steamed spinach and a slice of tomato in between spinach and poached egg. Substitute Hashbrowns with a bowl of fresh fruits!
