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Quick and Easy Eggs Benedict
07-04-2012, 02:45 AM
Post: #1
Quick and Easy Eggs Benedict


4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
07-21-2012, 04:09 AM
Post: #2
RE: Quick and Easy Eggs Benedict
now the heavy cream used in this thing steals the show should be kept as less as possible in strength..!! should be kept away
07-21-2012, 04:16 AM
Post: #3
RE: Quick and Easy Eggs Benedict
not many people will be happy with sucha dish..the egg yolk is not normally prefered with such a thing in should be careful

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