KMTR-NBC Channel 16
October 15th, 2003
Morning Show with Tim Joyce and Zetty McKay

The classic breakfast dish Eggs Benedict was on the menu this morning for Tim, Zetty, and Chef Becky. According to some, hollandaise sauce can be tricky. Becky demonstrated a simplified version of the classic sauce easy enough for the beginner.

A toasted English muffin is topped with a slice of Canadian bacon, a poached egg, and then drizzled with the lemony egg sauce. A sprinkling of paprika or cayenne pepper is all that is needed for garnish.

Eggs Benedict

4 egg yolks
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 white (or black) pepper
1/2 cup hot melted butter
2 tablespoons hot water
2 English muffins, halved
4 slices Canadian bacon
4 eggs, poached
1 pinch cayenne pepper or paprika for garnish

Using an electric mixer, blend the first four ingredients for 30 seconds in a glass measuring cup that has been warmed in a bowl of hot tap water. This sauce can also be made in a blender. Next slowly pour in the hot melted butter while the mixer is still running. If a thinner sauce is desired, blend in 2 tablespoons hot water after butter has been incorporated. Cover sauce with plastic wrap. Place measuring cup full of sauce in a hot water bath (about 2 inches deep) to keep it warm while the rest of the dish is being prepared.

Toast the English muffin halves. Brown ham or Canadian bacon in a skillet.

Poach eggs to your desired level of doneness. If you do not have egg poaching cups, use a little bit of white vinegar in barely simmering water to poach eggs. This will help hold the eggs together in the water while cooking.

The toasted muffin halves are topped with the Canadian bacon, the poached eggs, and then the delicious hollandaise. Garnish with the cayenne pepper or paprika. Serve immediately.

Serves 2.