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Quick & Easy Eggs Benedict

chef.tim.lee's picture
Ingredients
  English muffins 2 , split and toasted
  Canadian bacon slice 4
  Eggs 4 , poached
For hollandaise sauce
  Egg yolks 3
  Fresh lemon juice 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs)
Directions

MAKING
1) Take a medium-sized glass mixing bowl; blend egg yolks, lemon juice and white pepper in it with a wire whisk for the Hollandaise sauce and keep aside.
2) Microwave butter in a 2-cup measure at Power Hi for 1 3/4 to 2 minutes till it melts.
3) Add in butter in a steady stream to egg mixture, stirring constantly with the whisk and microwave it for 1 1/2 to 2 minutes at Power 5 until the mixture thickens, again stirring with whisk every 30 seconds.
4) Keep the sauce aside.
5) Arrange slices of Canadian bacon on a plate and cover it with a plastic wrap tightly.
6) Heat it by microwaving at Power Hi for 2 to 3 minutes and set aside.
7) Top each muffin half with one slice of Canadian bacon and poached egg.

SERVING
8) Pour 2 ounces of Hollandaise Sauce over each egg and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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