Dave's Classic Eggs Benedict
By
Dave Smith
@DaveSSmith1
1
Check out all my Eggs Benedict.
Ingredients
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HOLLANDAISE SAUCE
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4egg yolk
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2 1/2 Tbsplemon juice
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1/2 tspsalt
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1/4 tspcayenne pepper
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2 stickbutter
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BLOODY MARY RECIPE
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6 ozvodka
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18 oztomato juice
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12 dash(es)red hot sauce
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12 dash(es)green hot sauce
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6 dash(es)worcestershire sauc
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3 ozlemon juice
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6 pinchsalt
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6 pinchpepper
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6 stalk(s)celery
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1jalapeno peppers
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EGGS
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8egg
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2 cvinegar
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2 qtwater
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2 Tbspsalt
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8english muffin halves
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8 slicecanadian bacon
How to Make Dave's Classic Eggs Benedict
- Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs)
Put the 2 sticks of butter in a measuring cup. - Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast.
- Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).
- To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and.........