Dress up brunch with eggs Benedict
While kids prefer Easter eggs hardboiled and pastel colored, grown-ups gravitate to a saucier version of poached eggs draped in a blanket of creamy hollandaise.
The grown-up version – eggs Benedict – elevates the ordinary chicken egg to a showpiece fit for Easter brunch.
Traditional Eggs Benedict
From The Village Tavern, Scottsdale, Ariz.
4 teaspoons vinegar
4 eggs
2 English muffins
4 slices cooked Canadian bacon
For the Hollandaise sauce:
8 egg yolks
2 tablespoons hot water
2 tablespoons lemon juice
2 sticks unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 4 inches of water and 2 teaspoons vinegar to a boil. Crack two eggs into a glass. Reduce water to a simmer and pour eggs into water in one quick motion. Let eggs cook for 4 to 5 minutes. The white should be firm, but the yolk should be runny. Remove egg with a slotted spoon and drain on a paper towel. Repeat with the remaining vinegar and eggs. Meanwhile, toast the English muffin until golden.
For the sauce, place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs Benedict, top the muffin with Canadian bacon and a poached egg. Pour warm sauce over as desired and garnish with paprika and chopped parsley.
Yield: 4 servings
Nutrition per serving: Unavailable.