Palm Tree
Palm Tree

Classic Eggs Benedict Recipe

By Robert J.Matthews

4 large eggs 2 English muffins, split and toasted 8 slices Canadian bacon or ham Hollandaise Sauce (see recipe below) Salt and pepper, to taste Chopped fresh parsley for garnish (optional)

Palm Tree
Palm Tree

Ingredients

1

In a blender, blend egg yolks and lemon juice until thick and pale.

Palm Tree
Palm Tree

2

With the blender on high, gradually stream in melted butter until the sauce thickens, ensuring a slow, steady pour.

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Palm Tree

3

Add cayenne pepper and salt to taste, blending briefly. Keep the sauce warm.

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Palm Tree

4

Fill a large saucepan with water and bring to a gentle simmer. Crack each egg into a separate cup and slide them one by one into the simmering water.

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Palm Tree

5

While eggs are poaching, warm Canadian bacon or ham slices in a skillet over medium heat.

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Palm Tree

6

Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon or ham.

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Palm Tree

7

Carefully lift each poached egg from the water with a slotted spoon and place it on top of the bacon or ham.

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Palm Tree
Palm Tree
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