Twyla Sorrells's Recipe

Eggs Benedict

Category: Breakfast & Brunch

Eggs Benedict

1 English muffin, split and toasted
2 slices Canadian Bacon or Cooked Ham
2 eggs, poached
1/2 cup Hollandaise Sauce, recipe follows

Place the English muffing halves side by side on plate. Top each with 1 slice Canadian Bacon (or ham slice cut to fit). Top each with one poached egg, then pour the Hollandaise sauce over the two stacks, distributing evenly, adding more or less as desired. Serve immediately.
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To poach eggs, fill a saucepan about 1/2 inch filled with lightly salted water or bullion and add about a teaspoon of white (or cider) vinegar. Cook on med-hi heat until done. Remove with slotted spoon and drain while lifting from pan.

For soft poached eggs, 3 - 4 minutes
For medium poached eggs 5 - 6 minutes
For hard poached eggs 8 - 10 minutes

Serve immediately.
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Julia Child's Hollandaise Sauce

3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste

Prep Time: 10 mins
Total Time: 15 mins

Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).

Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.