Eggs Benedict
Who doesn’t love Eggs Benedict. There was a time when we only bought this in restaurants. Not only is this expensive to feed a family, not every restaurant makes this delicious meal. There had to be a better way so I came up with this easy to make breakfast. It is now a Sunday morning regular in our kitchen.
Here is what you will need:
Ingredients:
4 Eggs
1/2 cup Butter or Margarine
2 English Muffins
1 Cup Water
1 Package McCormick’s International Hollandaise
Canadian Back Bacon
Utensils:
Measuring Cup
Medium Size Pot
Egg Poacher Pan
Pampered Chef silicone oven mitts
Wisk
Spatula
Ladel
Melt margarine in pan at medium heat.
Add Package of Hollandaise to 1 cup of water
Mix and add to melted margarine.
Continue to wisk until creamy. Turn to low when it starts to bubble.
Add about a 1.5 inches of water to poaching pan.
Add a bit of margarine to each cup to keep eggs from sticking.
Crack eggs into cups when water starts to boil.
Cover and steam eggs for 4 minutes. Make sure not to overcook or the yolks will get hard.
Fry Back Bacon.
Cut English muffin in half, toast, spread margarine and put on a slice of back bacon.
Carefully slide the egg out without breaking the yolk or burning your fingers. This can be tricky. Be careful.
Ladle the Hollandaise sauce on the eggs.
I like a few tomatoes with Eggs Benedict. Of course you can never have enough bacon.
Voila!!
Breakfast fit for the fanciest cafe without the big expense!!