Eggs Benedict

It is Passover everyone and Easter is just around the corner! Today I will be posting the recipe for my favorite breakfast food, Eggs Benedict! Surprise! Not something for Passover or Easter. Well, I guess it could be eaten for Easter. Defiantly not for Passover though as it is not kosher at all. Although I guess you could substitute the pork for turkey bacon if you wanted too, but I have not tried that. If you do please let me know how that turns out. This particular recipe makes 2 servings and is fairly easy to change depending on how many people you are serving.

Ingredients

v  2 egg yolks

v  1 tablespoon and 2 ¼ teaspoons of lemon juice

v  A small pinch of white pepper (you could use black pepper if you cannot find white pepper)

v  1/8 teaspoon of Worcestershire sauce

v  1 ½ teaspoons of water

v  ½ cup of butter that is melted and 1 tablespoon of butter that is softened

v  1/8 teaspoon of sea salt

v  4 eggs

v  ½ teaspoon of distilled white vinegar

v  4 large pieces of Canadian Bacon

v  2 English muffins that are split (If you are living outside of the United States they are also called Muffins or Breakfast Muffins. I have run into this problem as my friends outside of the States have no idea what the term English muffin means)

Directions for the Sauce (Hollandaise Sauce)

v  Fill the bottom of a double boiler with water making sure that it is not full enough for water to get into the top pan

v  Bring water to a point just before it boils

v  Whisk egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water together in the top pan

v  While whisking add the melted butter to the mixture slowly until well mixed

v  Add salt and remove from heat

v  Tips!: If the sauce seems to get too thick you can add a teaspoon of hot water to the mixture. To keep the sauce from cooling to much while you are making the rest of the dish you should keep the pan lid on

Directions for Eggs (Poached Eggs)

v  Fill a large pan with about three inches of water and bring to a point just before boiling

v  Add vinegar

v  Break eggs carefully into the water

v  Cook eggs for 2 ½ to 3 minutes keeping in mind that the egg yolks will still be soft in the center

v  Remove eggs from water with a slotted spoon and set on a plate

Finishing the Dish

v  Brown the bacon in a skillet over medium-high heat and toast the English muffins

v  Butter the toasted muffins with the softened butter and place a slice of the bacon on each one

v  On top of the bacon place one poached egg and drizzle with the sauce

Hope you all enjoy this recipe as much as I do!