Wednesday, October 7, 2009

Eggs Benedict

Hollandaise Sauce
4 egg yolks
2 T. Lemon juice
pinch of cayenne pepper
Salt and Pepper
9 oz. Butter
Place the 4 egg yolks, lemon juice, cayenne pepper and S & P into a fairly large saucepan (do not turn on burner yet!) and with a hand whisk, whisk all ingredients until they have blended together.
Cut the butter into small chuncks and add to the saucepan.
Turn the heat to medium and begin to whisk the ingredients. As the butter melts make sure you blend it thouroughly, continue to whisk vigorously until blended.
If it begins to separate add 2 tsp. water and blend to a creamy sauce.
Continue to whisk until it thickens. Add more salt and pepper if needed.
Remove from heat and keep warm.
To build eggs benedict toast english muffins.
fry up ham and place on english muffin,
poach an egg.... to poach an egg got a big pot of water to a rolling boil. add a little vinegar to help keep the egg from separating. crack egg into water and cook about 2-3 minutes or until white part of egg is completely cooked. add that to top of stack.
Spoon on Hollandaise Sauce and enjoy!
When we went on our honeymoon I had eggs benedict every morning for breakfast. It was so good and i wanted to learn how to make my own. this is just a basic recipe I found off of google, but it is very tastey!
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