Eggs BenedictPfaltzgraff 2011 Calendar
January Featured Recipe

Heritage Dinnerware

Eggs Benedict

Ingredients for Hollandaise Sauce

  • 3 egg yolks
  • 1 Tbsp. lemon juice
  • dash of salt
  • 2 drops Tabasco sauce
  • 1⁄2 cup butter, melted

Ingredients for Eggs

  • 8 eggs
  • 1 tsp. distilled white vinegar
  • 8 strips Canadian-style bacon
  • 8 slices wheat bread
  • 2 Tbsp. butter, softened

Directions for Hollandaise Sauce

In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Place lid on sauce to keep warm.

Directions for Eggs

Preheat oven on broiler setting.

To poach eggs: Fill a large saucepan with 3" of water. Bring water to a gentle simmer then add vinegar. Carefully break eggs into simmering water and allow to cook for 2-1⁄2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown bacon in a medium skillet over medium-high heat and toast bread on a baking sheet under broiler.

Spread toasted bread with softened butter and top each one with a slice of bacon, followed by one poached egg.

Place 2 pieces of bread on each plate and drizzle with hollandaise sauce.