"DON'T TELL" Easy Eggs Benedict
Impressive, different and only you know how easy it really was. Note: the Hollandaise sauce is also great on asparagus, broccoli, fish and steak!
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- canadian bacon
- english muffins
- 2 egg yolks
- 2 t fresh lemon juice
- 2 t butter
- 1 t water
- ½ t fresh thyme
- ½ t white pepper
- pinch of salt
1Fill pan with about 1 ½ “ water, crack eggs into PAM sprayed silicone cups (if doing it the “old-fashioned” way, remember a little vinegar in the water will help keep the eggs together). Cover and start to simmer.
Put egg yolks in a bowl followed with the rest of the ingredients EXCEPT butter. Whisk and set aside.
Brown bacon and keep warm. Once the eggs start to get white on top, melt butter and toast muffins.
While whisking, add warm butter to the egg yolk mixture. Then place in microwave for 30 seconds. This depends on how hot your oven is. This should be whisked until creamy. You might have to play with 15 second intervals.
On each plate place a muffin-half, bacon, egg and the sauce. A sprig of fresh dill is also nice.