Eggs
Benedict
source: recipe and
photograph created by www.finedinings.com
2 servings
1 package Knorr Hollandaise Sauce mix
1 cup milk
1/4 cups butter
2 teaspoons fresh lemon juice
1 English muffin halved horizontally
1 teaspoon butter, softened
2 slices Canadian bacon
2 eggs
1 teaspoon vinegar
snipped fresh chips for garnish
Prepare Knorr hollandaise sauce mix from package according to
instructions with 1 cup milk, 1/4 cup butter and 2 teaspoons fresh lemon juice.
Toast English muffin slices under the broiler 3 minutes or until golden brown. Remove
from broiler, spread with 1 teaspoon butter. Saute Canadian bacon in
skillet over medium high heat until browned.
While the
English muffins and Canadian bacon are
cooking, fill a medium sized saucepan with approximately 3 inches water,
add the vinegar, bring to a gentle simmer. Crack eggs individually into a cup,
carefully slide each one separately into the hot water. Poach for approximately 3 minutes.
Immediately remove them with a slotted spoon blotting on a towel to
remove any excess water. To
serve place a toasted English muffin
on each plate, top with a browned Canadian bacon slice then a poached
egg. Spoon Hollandaise sauce over and serve this elegant Benedict breakfast entree.
Wine
recommendation: Champagne
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