Friday, July 26, 2013
My all-time favorite breakfast is Eggs Benedict. After watching an episode of Master Chef, I realized that I've never tried to make it. I was determined to master the ever testy hollandaise sauce. Here are the ingredients I used for the Eggs Benedict:
2 English muffins, halved, toasted and buttered
4 slices Canadian bacon
2 sticks butter
4 egg yolks
2 teaspoons cold water
2 tablespoons lemon juice
2 teaspoons white vinegar
Dash cayenne or paprika
The first step is to make clarified butter. This is simple - melt the butter in a sauce pan. Skim the bits of milk fat that rise to the top. What you have left is clarified butter.
In a saute pan, brown your Canadian bacon. Place on top of the buttered, muffin half.
Add hollandaise sauce on top of the eggs. Add fresh chives.