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Eggs Benedict

4 eggs
1 lb. Canadian bacon, thinly sliced
2 English muffins
1 cup Hollandaise sauce (recipe below)
1 tsp. paprika

Fry bacon in a pan until fully browned on both sides. Drain off fat and cover the bacon to keep warm. Poach eggs, cooking for about 2 minutes, or until the white of the egg is solid but the yolk remains runny. Prepare the Hollandaise sauce. Toast each English muffin, then place on the plate. Add a strip or two of Canadian bacon to each muffin half, then a poached egg on top, covering the stack with several spoonfuls of Hollandaise sauce. Garnish with a light sprinkle of paprika. Serve immediately. Makes 4 servings.
Note: The recipe can be easily modified to be vegetarian with a bed of fresh, sautéed spinach, Swiss chard (called Eggs Florentine), or thinly sliced avocados with fresh bean sprouts layered underneath the poached egg instead of the Canadian bacon. It can also incorporate other regional specialties, like smoked salmon or fresh crab.

Hollandaise Sauce

3 egg yolks
1/4 cup water, simmering
1-1/2 Tbsp. lemon juice
1/4 cup butter (1/2 stick)

Whisk egg yolks in a double boiler over low heat. Make sure water isn’t too hot or eggs will curdle. Stir 1 minute. Add water, 1 Tbsp. at a time, whisking constantly. Stir 1 to 2 minutes until thick. Add lemon juice. Take off heat and stir in butter. Serve immediately. Makes 1 cup.

 

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