This super delicious, super rich dish stands alone. The holidays are here… You are going to need to work Eggs Benedict into your menu!
Homemade Hollandaise sauce is the best and I have made it easy for you. If you follow my direction carefully and “BABY” the sauce the entire time…. it will turn out beautifully! If your heat gets turned up to high and you get impatient the sauce will separate and you will have to start over…. This dish can be enjoyed time and time again! Give this recipe a try!! XOXOXO
In a 1 qt. saucepan stir 2 egg yolks slightly beaten and add lemon juice stirring vigorously with a wooden spoon (NO HEAT YET).
Add 1/4 cup unsalted butter. Heat over very low heat stirring constantly until butter is melted.
Add 1/4 teaspoon salt, cayenne and 1 Tablespoon hot water. Add an additional 1/4 cup unsalted butter stirring vigorously until butter is melted and sauce starts to thicken.
Add the final 1/4 cup unsalted butter and stir until melted and sauce is thick and creamy. (Be sure butter melts slowly-this gives eggs time to cook and thicken the sauce without curdling.) Serve hot or keep warm.
PREPARING THE ENGLISH MUFFIN:
Toast 4 English muffin halves. Butter. Place to halves on each plate.
In a 8-inch nonstick skillet over low-to medium heat warm the bacon. Move to a plate. Cover to keep warm.
Crack 4 eggs in the same skillet on low to medium heat being careful not to break the yolks. Add 2-3 ice cubes to the pan. Sprinkle with salt and pepper. Cover. Cook 3 mins. for soft eggs or 5 mins. for hard. Remove from heat.
Place the bacon on top of each English muffin, top with an egg and spoon on the Hollandaise sauce. Sprinkle with a dash of paprika if desired. Serve immediately.
