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Eggs Benedict - Fast with Class

The thought of preparing Eggs Benedict a little scary? This easy method will let you relax and enjoy your guests.

It is always fun to treat guests to special treats - and there's nothing more classic or tasteful than an Eggs Benedict brunch. The monumental task of creating the perfect dish, though can be a bit daunting. Not to mention the amount of time you envision in the kitchen.

The nice part of this Eggs Benedict recipe is that part the eggs can be made ahead of time. When you're ready to compile the dish, just dip in cold water and they're ready to go.

Easy Eggs Benedict for Four

8 eggs, large
4 English muffins
8 slices Canadian bacon
Lemon juice (equivalent of 2 lemons or from a container)
1/8 cup whipping cream
1 ¾ sticks butter
2 egg yolks
¼ teaspoon cayenne pepper
Parsley or Cilantro sprigs

The day before: You'll need a nonstick skillet and egg rings to hold the shape of the eggs. Coat the skillet with cooking spray, add the rings, and heat. Crack an egg for each ring. Reduce heat and add a lid. Cook until the eggs are just set - approximately 4 minutes. Transfer - carefully - to a flat container that is filled halfway with cold water. Cover and keep in refrigerator until ready to heat.

The Hollandaise sauce: In a microwave proof cup, add the lemon juice, cream, and softened butter. Microwave on high until the mixture begins to bubble. Place the yolks in a blender and begin adding the liquid - very slowly to thicken. Add the cayenne.

Set the oven to broil. Brown the English muffins, then add the Canadian bacon and pre-cooked eggs. Set the oven to 375 degrees F. and bake for about 8 minutes. Remove to serving plates, add the sauce, then garnish. Serve immediately.

Note: the consumption of raw eggs always carries the possibility of salmonella contamination. While the incidence is low, always be cautious when handling and serving eggs. If in doubt, create substitutes, such as a homemade salsa.

 

 

 

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