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