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, toastedMay use whole wheat
8 (1oz) Slices Canadian baconIn 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
For gluten free (GF): Use GF English Muffins. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Prepare Hollandaise sauce according to the directions. Set asideHold at a temperature of 145°F and use within 2 hours.
2In a shallow skillet add enough water skillet to cover the eggs
3Add vinegar and salt
4Bring to a boil
5Break 1 egg into a saucer
6Take the skillet from the heat and slip the egg into the hot water
7Repeat the process for as many as you require
8Let the eggs stand in hot water 3 to 5 minutes or until the white is firmCook until internal  end temperature is 160 ° degrees F.
9Remove with a skimmer and drain well
10Top 1/2 English muffin with Canadian bacon and then a poached egg
11For: 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.
12Top with Hollandaise sauce. Sprinkle with paprika

Jacqueline Larson M.S., R.D.N. and Associates