Eggs Benedict with Hollandaise Sauce
Make your own Hollandaise sauce for a yummy Eggs Benedict meal.
2 English Muffins
2 pieces Canadian bacon
Cook the eggs poached style. Place the Canadian bacon on the English muffins and make the Hollandaise sauce as directed.
3 egg yolks, at room temperature
2 tablespoon water
3/4 cup unsalted butter, cut into cubes at room temperature
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper, ground
Use a double boiler and bring water to a boil, then reduce heat to a simmer (make sure it is just a simmer).
Place egg yolks and 2 tablespoons water in top of boiler. Cook for 3 minutes, whisking constantly.
Add cubes of butter, a few at a time, continuing to whisk constantly for about 10 minutes.
You want the sauce to get thick and creamy but not curdle. Once it is the right consistency, remove from heat and add lemon juice, salt and pepper and whisk.
Put the 2 eggs on each of the English muffins. Pour Hollandaise sauce over. Eat with joy.