Hollandaise Sauce:
- 3 large egg yolks
- 1 Tbs lemon juice
- 1/2 cup butter
Benedict:
- 3 English muffins
- 3 Tbsp. margarine or
butter, softened
- 1 tsp. margarine
spread
- 6 slices
Canadian-style bacon or fully cooked ham
- 6 poached eggs
- Hollandaise Sauce
Directions
Hollandaise Sauce:
Stir egg yolks and lemon
juice vigorously in medium saucepan over very low heat.
Add 1/4 cup of butter and stir constantly with whisk, until
melted. Add remaining 1/4 cup butter and continue vigorous
stirring until all butter is melted and sauce is thickened.
(Be sure butter melts slowly so eggs have time to cook and
thicken sauce without curdling.) Keep warm.
Benedict:
Split and toast
English muffin halves. Spread each half with butter. Melt 1
tsp. margarine in large skillet over medium heat, add bacon
and cook until brown on both sides - keep warm. Prepare
poached eggs. Place 1 slice bacon on each muffin half. Top
with 1 poached egg. Spoon warm sauce over eggs.
Makes 6
servings. | 
