View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Eggs Benedict with Tarragon and Chive Hollandaise Sauce

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
RECIPE INGREDIENTS
For the Sauce:
1/3 cup regular mayonnaise
3 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 tablespoon dijon mustard
1/8 teaspoon cayenne pepper
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 tablespoons boiling water
1 teaspoon grated lemon peel
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
For the Eggs Benedict:
Nonstick vegetable oil spray
8 large eggs, poached
1 tablespoon vegetable oil
8 slices canadian bacon
2 English muffins, split, toasted
Eggs Benedict with Tarragon and Chive Hollandaise Sauce Recipe at Cooking.com
DIRECTIONS
FOR THE SAUCE:
Combine first 5 ingredients in processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended.

Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper.


FOR THE EGGS BENEDICT:
Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs.


Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Eggs Benedict, Etc.: Poached Egg Breakfasts
Nutrition Facts per Serving
Yield:   4 servings
Calories: 365
Fat. Total: 27g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 600mg
% Cal. from Fat: 67%
Cholesterol: 374mg
Protein: 16g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Donna Reviewed: 05/12/2009
Home > Recipes & More > Recipes & More > Eggs Bene
I have an incredible recipe without this kind of high cholesterol. I almost choked when I read this recipe with the mayo and butter amounts! Everyone LOVES my recipe. I could never do this recipe just to be respectful to health of those I love...
84 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.