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Breakfast Eggs Benedict

Microwaverina's picture
Ingredients
  Poached eggs 4 Small
  Egg yolks 2
  Lemon juice 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter 1⁄4 Pound (1/2 Cup)
  Canadian bacon slices 8 (1/4 Inch Thick, Thin Slices)
  English muffins 4 , split and toasted
Directions

Poach eggs.
While eggs are standing, make Hollandaise sauce.
In container of electric blender measure egg yolks, lemon juice, mustard and salt.
In 1-qt glass measure place butter.
Microwave at High (10)1 Minute until hot and bubbly.
Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate.
Microwave at High (10) 4 Minutes.
Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of 4 English muffin halves.
Top eggs with Hollandaise Sauce.
Butter remaining muffin halves and serve as accompaniment.
Decorate with parsley if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Interest: 
Everyday
Cook Time: 
5 Minutes

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