Homemade Eggs Benedict
By: Tessa
Published: Monday, February 21, 2011 - 6:56pm

Ingredients




1 teaspoon vinegar
4 eggs
2 English muffins
Chives
For the Hollandaise Sauce:
3 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup butter
2 tablespoons cream
Fresh ground pepper

Preparation

1 Bring a shallow pan of water and the vinegar to a boil. 2 To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water. 3 Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel. 4 Toast the English muffins. 5 For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth. 6 Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed. 7 Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesn’t start to clump and turn into scrambled eggs. (If you don’t have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it. 8 Stir in the cream and season with pepper. 9 Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives. 10 Some people eat this with a slice of ham on the muffin, under the egg- not my preference, but it could be good as well. Enjoy! Let me know how yours turns out!