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Recipe: Eggs Benedict

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Eggs Benedict

Total time: 20 minutes

Servings: 6

Note: From “The Gourmet Cookbook, Volume 1”

Hollandaise sauce

4 egg yolks

8 tablespoons (1 stick) butter, cut into three parts

Juice of 1/2 lemon

Salt

Pepper

1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

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2. Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly

12 strips Canadian bacon

6 English muffins

12 eggs

Hollandaise sauce

1. Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

2. Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3. Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. Serve with well-drained, steamed spinach and a good Chardonnay.

Each serving: 550 calories; 30 grams protein; 28 grams carbohydrates; 2 grams fiber; 34 grams fat; 15 grams saturated fat; 634 mg. cholesterol; 1,111 mg. Sodium

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