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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

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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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