Eggs Benedict
Portion Size: 1 Eggs Benedict (1 egg, ½ English muffin, 1 oz. Canadian bacon and 2T. sauce)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs (Pasteurized eggs must be used if you are serving soft runny yolks) | |
| 1 teaspoon vinegar | |
| 1/2 teaspoon salt | |
| 4 English muffins, toasted | May use whole wheat |
| 8 (1oz) Slices Canadian bacon | In a small fry pan, heat until lightly browned on both sides. |
| Hollandaise Sauce: 3 egg yolks¼ teaspoon Dijon mustard1 tablespoon lemon juice1 dash hot pepper sauce½ cup unsalted butter | |
| Paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare Hollandaise sauce according to the directions. Set aside | Hold at a temperature of 145°F and use within 2 hours. |
| 2 | In a shallow skillet add enough water skillet to cover the eggs | |
| 3 | Add vinegar and salt | |
| 4 | Bring to a boil | |
| 5 | Break 1 egg into a saucer | |
| 6 | Take the skillet from the heat and slip the egg into the hot water | |
| 7 | Repeat the process for as many as you require | |
| 8 | Let the eggs stand in hot water 3 to 5 minutes or until the white is firm | Cook until internal end temperature is 160 ° degrees F. |
| 9 | Remove with a skimmer and drain well | |
| 10 | Top 1/2 English muffin with Canadian bacon and then a poached egg | |
| 11 | For: Hollandaise sauceIn a blender combine, egg yolks, mustard, lemon juice and hot pepper sauce. Blend.Place the butter in a glass measuring cup. Heat butter in the microwave for 1 minute or until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep warm. | |
| 12 | Top with Hollandaise sauce. Sprinkle with paprika |
Posted in Breakfast and Egg Recipes, Breakfast Entree
