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Recipes
Eggs Benedict
INGREDIENTS
Hollandaise Sauce
6 egg yolks
5 ¼ tbsp lemon juice
⅛ tsp ground white pepper
¼ tsp Worcestershire sauce
1½ tbsp water
1½ cup butter, melted
salt to taste
20
∙ recipes
Ingredients
6 eggs
1 bunch asparagus, trimmed and
boiled
6 strips Canadian-style bacon
3 English muffins, toasted
2 tbsp butter, softened
chives or cayenne pepper, to garnish
Recipes
DIRECTIONS
HOLLANDAISE SAUCE
On a stove top, fill the bottom of a
double boiler part-way with water.
Make sure that water does not
touch the bottom of the bowl.
Bring water to a gentle simmer.
In the top of the double boiler,
whisk together egg yolks, lemon
juice, white pepper, Worcestershire
sauce, and 1 1/2 tablespoons water.
Add melted butter to the egg yolk
mixture 2 tablespoons at a time
while whisking yolks constantly.
If sauce begins to get too thick,
stir in a little hot water. Add salt
and continue whisking until
incorporated. Remove from heat
and cover with a lid to keep
sauce warm.
recipes
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21