Eggs Benny
by Sue Zelickson, Tastemaker in Residence
Eggs Benny as they are often called, are really quite easy and definitely versatile with add ons and options. They are usually made with poached eggs and bacon or ham on English muffins and topped with Hollandaise sauce. However, you can substitute the ham for smoked salmon, (gravlax or lox), Canadian bacon, regular cooked bacon, sliced avocado, or tomato. Or your favorite combination of the above. BE CREATIVE!
Basic Recipe Serves 4 Eggs Benny
Ingredients
8 slices of bacon or 4 pieces of Canadian bacon
4 extra-large eggs
2 tsp rice or white vinegar
2 English muffins
Butter
2 Tbsp chopped parsley
Cayenne pepper (optional)
Hollandaise
10 Tbsp butter
3 egg yolks
1 Tbsp lemon juice
1/2 tsp salt
Dash Tabasco or cayenne pepper
Instructions
Melt butter.
Place 3 egg yolks, lemon juice, and salt in blender . Blend on med to med-high for 20-30 seconds until eggs light in color. Turn down to the lowest setting and drip in hot melted butter while continuing to blend. Taste, add more salt or lemon if needed. Keep warm, ready to pour
Poach eggs your favorite way. Slice and toast English muffins as soon as all the eggs are nearly done. Butter English muffins and place bacon or other toppings on the muffins, top with poached egg and pour a dollop of hollandaise over it and sprinkle with parsley and/or cayenne.
Cook’s Note - Makes two double or four one egg servings.