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Recipes
Recipes
Eggs Benedict
INGREDIENTS
4 eggs
1/2 bunch asparagus, trimmed and
boiled
4 strips Canadian-style bacon
2 English muffins, toasted
2 tbsp butter, softened
chives or cayenne pepper, to garnish
Hollandaise Sauce
4 egg yolks
3½ tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
salt, to taste
DIRECTIONS
HOLLANDAISE SAUCE
On the stovetop, fill the bottom of
a double boiler part-way with water.
Make sure that water does not
touch the bottom of the bowl.
Bring water to a gentle simmer.
In the top of the double boiler,
whisk together egg yolks, lemon
juice, white pepper, Worcestershire
sauce, and 1 tablespoon water.
Add the melted butter to the egg
yolk mixture 1 tablespoon at a time
while whisking yolks constantly.
If sauce begins to get too thick,
stir in a little hot water. Add
salt and continue whisking until
incorporated. Remove from heat
and cover with a lid to keep sauce
warm.
