Makes 4 servings
4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted and cooled
1/4 teaspoon salt
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
1. Over a double boiler, whisk egg yolks, lemon juice, pepper, Worcestershire and 1 tablespoon water. Whisk in melted butter and continue whisking until mixture is combined and begins to thicken. Stir in salt. Take pan off of heat and reserve hollandaise in a warm place.
2. Meanwhile, fill a deep skillet with about 3 inches of water. Bring water to a low boil and add vinegar. Break eggs one at a time into water. It may be easier to break eggs into a bowl and pour them into the water. Poach eggs 2 to 3 minutes, until white has solidified and yolk is still runny. Remove eggs with a slotted spoon and place on a plate.
3. While eggs are poaching, brown ham in a buttered skillet and toast English muffins. To assemble, spread butter on muffins and top with ham, then eggs, then drizzle with hollandaise.
Be creative with the traditional Eggs Benedict and you may just like your rendition better than the restaurant recipe. Here are some tasty twists.
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