Eggs Benedict

2013-05-13
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

Submitted by Matt Jackson
(West Covina Fire Department)

Ingredients

  • Hollandaise Sauce
  • 4 egg yokes
  • 1 tbsp lemon juice
  • 1 stick of melted butter
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • The rest of the Benedict
  • 6 eggs poached or fried over easy
  • 6 English muffin halves toasted
  • Sausage roll (I like to use Farmer John’s original sausage roll)

Method

Step 1

In a metal mixing bowl, beat the egg yokes with the lemon juice.

Step 2

On your stove top, boil a small amount of water in a sauce pan. The sauce pan and your mixing bowl should be around the same size.

Step 3

Once the water has boiled, you place the mixing bowl into the sauce pan so that the boiling water will heat the egg mixture. Don’t allow the mixing bowl to come into actual contact with the boiling water, it should sit just above it.

Step 4

Continually whip the egg mixture while adding the melted butter. The egg, lemon juice and butter should thicken and double in size. Make sure that you don’t over heat or the egg will turn into scrambled eggs.

Step 5

Remove from heat and add salt and cayenne pepper.

Step 6

Mix thoroughly.

Step 7

slice your sausage and fry in a pan.

Step 8

Once the sausage is cooked, all that is left is building your eggs Benedict. You’ll have your English muffin on the bottom, sausage patty next, poached or fried egg and topped with a generous amount of hollandaise sauce.

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