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Eggs Benedict Recipe


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     Eggs Benedict

Category   Breakfast - Brunch
Sub Category   None
Servings   4

3/4 cup (1 1//2 sticks) unsalted butter
3 large egg yolks
1 1/2 tsp. fresh lemon juice
1/4 tsp. cayenne
salt and pepper to taste
1 TBS. white distilled vinegar
8 LG eggs
4 English Muffins - toasted brown
8 Slices Canadian Bacon or Ham

Step 1 - Make the Hollandaise- Melt butter in a small pot over medium heat until its foamy but not yet beginning to brown, 3-4 minutes. Step 2 - Place egg yolks and 2 tea. water in blender. Start blending, and, working very slowly, add the hot, melted butter until it is all incorporated. (If it starts to get to thick to blend, add 1/2 tsp. of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste. Step 3 - Poach the eggs Step 4 - Toast the muffins until golden brown. Step 5 - Cook the Canadian bacon or ham Step 6 - Assemble Eggs Benedict ENJOY!

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