A lovely lemony version of a traditional Eggs Benedict

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Name: Eggs Benedict
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 1
Cuisine: not set
Ingredients: 4 to 8 Large Eggs; 4 to 8 English muffins; 4 to 8 Rounds or strips Back Bacon Varients include Ham, crab, smoked salmon, shrimp, etc.; 2 Large Egg yolks; 1/2 Cup firm butter; 3 tbsp Lemon Juice

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INGREDIENTS

4 to 8 Large Eggs
4 to 8 English muffins
4 to 8 Rounds or strips Back Bacon ; Varients include Ham, crab, smoked salmon, shrimp, etc.
2 Large Egg yolks
1/2 Cup firm butter
3 tbsp Lemon Juice

Servings

INSTRUCTIONS

Put pot of water on stove to boil. Water should be about three inches deep. Choose pot size depending on how many eggs you are cooking.

Cut English Muffins into two rounds and put in toaster but don't push down until you drop the eggs into the water.

Fry or microwave bacon, ham, shrimps, etc.

Start cooking Hollandaise sauce:

Stir egg yolks and lemon juice briskly with whisk or wooden spoon.

Add half of the butter.

If making over stove, stir over low heat until the butter is melted. If microwaving, use low/medium setting and cook in 20 second intervals stirring each time until butter is melted.

Add remaining butter stirring briskly until butter is melted and sauce thickens. Be sure that butter melts slowly as this gives the egg in the sauce time to cook and thicken without curdling.

Once the water has boiled, crack open eggs and very gently slide them into the water so you retain as much white with the yolk as possible.

Once eggs are in the water start toasting the English Muffins.

Gather plates and put by toaster and stove.

Once toaster pops up, put muffins on plate.

Put selected meat on muffins.

Using slotted spoon, gently scoop eggs out of water and place on top of meat.

Pour Hollandaise sauce over eggs.

If you want, garnish with some of the following: dill, parsley, sliced avocado, sliced strawberries.

Serve immediately.

NOTES

Be very careful removing the eggs from the water and stirring the sauce so it doesn't curdle.

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Eggs Benedict

4 to 8 Large Eggs
4 to 8 English muffins
4 to 8 Rounds or strips Back Bacon Varients include Ham, crab, smoked salmon, shrimp, etc.
2 Large Egg yolks
1/2 Cup firm butter
3 tbsp Lemon Juice

Put pot of water on stove to boil.  Water should be about three inches deep.  Choose pot size depending on how many eggs you are cooking.

Cut English Muffins into two rounds and put in toaster but don't push down until you drop the eggs into the water.

Fry or microwave bacon, ham, shrimps, etc.

Start cooking Hollandaise sauce:

Stir egg yolks and lemon juice briskly with whisk or wooden spoon.

Add half of the butter.

If making over stove, stir over low heat until the butter is  melted.  If microwaving, use low/medium setting and cook in 20 second intervals stirring each time until butter is melted.

Add remaining butter stirring briskly until butter is melted and sauce thickens.  Be sure that butter melts slowly as this gives the egg in the sauce time to cook and thicken without curdling.

Once the water has boiled, crack open eggs and very gently slide them into the water so you retain as much white with the yolk as possible.

Once eggs are in the water start toasting the English Muffins.

Gather plates and put by toaster and stove.

Once toaster pops up, put muffins on plate.

Put selected meat on muffins.

Using slotted spoon, gently scoop eggs out of water and place on top of meat.

Pour Hollandaise sauce over eggs.

If you want, garnish with some of the following: dill, parsley, sliced avocado, sliced strawberries.

Serve immediately.

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Nutrition

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Serving Size: 1 Serving (839g)
Recipe Makes: 1 Servings

Calories: 2592
Calories from Fat: 1949 (75%)

Amt Per Serving		% DV

	Total Fat 216.6g	289 %
	Saturated Fat 77.9g	390 %
	Monounsaturated Fat 95.8g
	Polyunsanturated Fat 34.3g
Cholesterol 10069.4mg		3098 %
Sodium 391.9mg		14 %
Potassium 917.8mg		24 %
Total Carbohydrate 31.3g		9 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 31.2g
Protein 129.5g		185 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2592

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