Eggs Benedict
4 servings
  • 4 English Muffins split, toasted and buttered
  • 8 slices Canadian-style bacon warmed
  • 8 eggs poached
  • Hollandaise Sauce recipe follows
  • Cayenne Pepper
  1. Prepare English Muffins and Canadian-style bacon. Keep warm.
  2. Poach 8 eggs.
  3. Prepare Hollandaise Sauce, assemble Eggs Benedicts immediately. Serve topped with Cayenne Pepper.
Food Processor Hollandaise Sauce
  1. 3 egg yolks
  2. 2 tablespoons lemon juice, fresh squeezed
  3. Salt
  4. Pepper
  5. 1 stick butter, melted in saucepan over low heat
  6. Melt butter in a small saucepan over low heat, taking care not to scorch or allow any evaporation. Set aside.
  7. In the bowl of a food processor blend egg yolks, lemon juice, salt and pepper. Blend for about 5 seconds. Remove tube cover and pour melted, slightly cooled butter in a thin, slow steam through tube as processor is running. Blend continuously for about 20 seconds until a thick, cream like sauce is created. Do not over blend or sauce will break down. Serve immediately.