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Eggs Benedict

Eggs Benedict

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Eggs Benedict

Source: www.BnBFinder.com
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RECIPE INGREDIENTS
english muffins
canadian bacon
Poached eggs
For the Hollandaise Sauce:
4 to 6 egg yolks
1 shallot finely chopped
1 tablespoon of white wine vinegar
Half of one lemon's juice
Sliced black olives
8 to12 tablespoons butter
Eggs Benedict Recipe at Cooking.com
DIRECTIONS
FOR THE HOLLANDAISE SAUCE:
Whisk 4 to 6 egg yolks in a metal bowl. Add chopped shallot. Put over pot filled halfway with boiling water and continue whisking while slowly adding butter one tablespoon at a time until mixture thickens. If mixture is thickening too quickly remove from heat and continue whisking. When all butter is added remove from heat and add vinegar and lemon juice. Set aside.


TO ASSEMBLE:
Place toasted English muffin on plate and top with seared Canadian bacon, top with poached egg and drape with Hollandaise sauce. Sprinkle sliced olives on top.


Recipe reprinted by permission of 10 Fitch, NY. All rights reserved.
Date Added: 01/01/2008
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