Eggs Benedict with Hollandaise Sauce

3 Apr

eggs benedictEggs Benedict with hollandaise sauce sounds so fancy, doesn’t it? Well, don’t let the name fool you! It is very easy to make and elegant to serve, especially for a brunch. Keep it simple, yet delightful has become my motto.


4 slices Canadian bacon


1 Tablespoon butter

2 English Muffins, split

4 Eggs

Fry bacon in oil. Butter muffins and toast them under broiler in the oven. Poach eggs to desired degree of doneness. Place bacon slices on muffins and eggs on bacon. Top with Hollandaise sauce. Serves 4.

Hollandaise sauce:

2 Egg yolks

1 Tablespoon lemon juice

1/2 C. Butter

1/8 Teaspoon Salt

Combine egg yolks, lemon juice and 1/4 cup butter in small saucepan. Cook over low heat, stirring constantly until butter melts. Add remaining butter and salt. Continue cooking, stirring constantly, until additional butter melts and sauce thickens. Serve hot over muffins. Makes 1 cup.

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