McMaster Family Eggs Benedict
The key to good Eggs Benedict is timing. The eggs, canadian bacon, and english muffins have to be ready at the same time as the hollandaise sauce. This really is best done with many cooks in the kitchen because the sauce requires constant stirring.
- Hollandaise sauce (recipe below)
- 6 english muffins, split, buttered, and toasted
- 12 eggs, poached
- 12 pieces of canadian bacon, warmed
Layer each english muffin half with a piece of canadian bacon, a poached egg, and a good drizzle of Hollandaise sauce. Serve immediately.
Hollandaise Sauce
- 3 egg yokes
- 2-2.5 tbsp Lemon juice
- ½ cup butter, cut into small pieces
- Salt to taste
Add egg yolks & juice to double boiler top. Beat w/ slotted spoon until well mixed.
Place double boiler top over bottom containing hot, not boiling, water. Add 1/3 of butter to egg mixture, beating constantly, until butter is completely melted.
Repeat until butter is completely added.
Remove from heat and stir in salt. Serve immediately.
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