Welsh Family Kitchen
EGGS BENEDICT
This recipe comes from Alton Brown. He makes his own English Muffins and Hollandaise Sauce.
Ingredients:
1 English Muffin per person
2 Poached Eggs per person
Hollandaise Sauce
8 slices Canadian bacon, julienned OR
Smoked Salmon
Procedures:
Put the julienned Canadian bacon in a 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
Notes:
2018-04-15: with roasted asparagus. The English Muffins were hard.
2015-03-02: For the two of us, we used smoked salmon instead of Canadian Bacon and served with stuffed tomatoes.
2012-09-30: We served this to Margaret for a Sunday Brunch, using Boar's Head Tavern Ham.
2012-05-11: This was our first attempt. We used a Hollandaise sauce mix and Rosemary ham.
04/29/2018
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