Eggs Benedict
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Total: 28minPreparation: 28min
- Portions: 4
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Lightly grease a 10-inch pan or skillet with cooking oil or shortening. Half full the pan with water, add garlic onion Bouillon Cubes and bring water to boil, Reduce heat to simmer
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Break one of the eggs in a small dish or a measuring cup with handle, carefully slide egg into the simmering water, holding the lid of the cup as close to the water as possible. Add the remaining eggs, one at a time.
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Simmer the eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce
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Place muffin halves, cut slides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with ham. Broil about 1 minute more or until ham is heated.
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Mock Hollandaise Sauce: In a sauce pan combine sour cream, mayonnaise, lemon juice, mustard, Evaporated Milk and Season Up. Cook and stir over medium – low heat until warm. If desired stir in a little more milk to thin.
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To serve: top each ham / bacon- topped muffin half with an egg. Spoon Hollandaise sauce over eggs. Serve immediately.
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