Eggs Benedict for 2

Serves 2

4 eggs
1 tsp salt
1 Tbl white vinegar
4 slices Canadian bacon
2 english muffins, halved
hollandaise sauce (below)

Fill a 10-inch nonstick skillet with water to 1/2 inch below the rim. Bring to a boil over high heat. Crack the eggs into a bowl and slide them all at once into the boiling water. Cover, reduce heat to low and gently simmer 4-5 minutes until whites are set. Remove with a slotted spoon to a paper towel lined plate to drain.

While eggs cook, toast the english muffins and set on a plate. Wrap Canadian bacon in a paper towel and microwave 20 seconds to warm. Divide among muffin halves.

Place an egg on each muffin half and top with hollandaise. Serve.

Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/8 teaspoon salt
2 dashes of hot sauce (Frank's red hot or tabasco)
1 1/2 sticks (12 tablespoons) unsalted butter, melted in a spouted measuring cup

Place yolks, lemon juice, salt, and hot sauce in the blender jar. Turn to low speed and remove the lid cap. Slowly pour the melted butter through the hole until it's all incorporated and thick. 

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