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Eggs Benedict

Eggs Benedict
Mel Melcon / Los Angeles Times

Which came first? Easter or the egg? Did early Christians give up eggs for Lent, or did they simply run out? The ability to keep birds laying year-round is relatively recent. It seems likely that over the years, it became ... Read more

Total time: 20 minutes | Serves 6

Hollandaise sauce

  • 4 egg yolks
  • 8 tablespoons (1 stick) butter, cut into three parts
  • Juice of 1/2 lemon
  • Salt
  • Pepper

Step 1Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

Step 2Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly

  • 12 strips Canadian bacon
  • 6 English muffins
  • 12 eggs

Step 1Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

Step 2Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

Step 3Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. Serve with well-drained, steamed spinach and a good Chardonnay.

Note: From "The Gourmet Cookbook, Volume 1.".


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