Servings: 4
Chef Christopher
CLASSIC EGGS BENEDICT
4 English Muffins split in half
8 slices of Canadian bacon
8 extra large eggs
Chopped parsley for garnish
Easy Blender Hollandaise Sauce
6 egg yolks
1 ounce lemon juice (1/2 lemon)
1 ounce warm water
8 ounces of warm, melted butter
While blending eggs yolks, water and lemon
juice, pour warm melted butter into blender
until emulsified. Season with salt and pepper
and keep warm for service.
To assemble Eggs Benedict: place Canadian
Bacon on toasted English muffin and top
With poached Egg and hollandaise