One, Two, Three Eggs Benedict
The sauce is easily customized to your exact liking. Add just the amount of lemon juice you like and make it as thick or thin as you like by adjusting the half & half, something you can't do at a restaurant. =)
2english muffins, split and lightly toasted
4slices of smoky ham, bacon or canadian bacon, fully cooked and warmed slightly in the microwave
4extra large or jumbo eggs
QUICK HOLLANDAISE SAUCE
1-2tsp. lemon juice, fresh or bottled (...or to taste)
4tb. butter, melted
2tb. half & half
·freshly ground pepper, pinch of salt
How to Make One, Two, Three Eggs Benedict
- Microwave 4 TB. of butter for sauce until just melted. Set aside until you're ready to make the sauce.
Place lightly toasted muffin halves topped with ham/Canadian bacon in buttered 9x9 glass baking dish.
- Poach eggs in lightly salted water for 3-5 minutes.
*Hint: I spray the bottom of the pan with butter cooking spray before adding water. Water should be just under a low boil. I also add the egg whites not used in the Hollandaise sauce to the raw eggs before poaching. Can't waste! =)
Remove with slotted spoon allowing all excess water to drip off. Place on top of muffins with ham. Season with salt and freshly cracked pepper. Cover with foil and place in warm oven to just warm all the way through. You don't want to cook the eggs any more.
- Make the sauce:
Whisk all ingredients, except half & half, until well mixed in microwave safe bowl. Slowly whisk in the 4 TB. of melted butter. Microwave on high for 20 seconds. Whisk again. Continue to microwave at 10 second intervals whisking after each heating until desired thickness is achieved. (Watch carefully... You don't want scrambled eggs! lol) Then, whisk in 2 TB. of half & half. Check seasonings, salt and freshly cracked pepper. (You don't want to add the half & half in the beginning of microwaving as it could separate.) Serve over warmed eggs, muffins and ham/bacon. Enjoy!