Eggs Benedictine and Hollandaise Sauce

There are some Eggs Benedict lovers in our house and an Eggs Benedict hater in our house. Then we have the Eggs Benedict, hold the eggs, lover in our house. In any case, it is popular for the most part and makes for a nice brunch. Though, I do have to say, AVOID Eggs Benedict in any sort of buffet brunch situation. BLECK! Meta uses ham slices, and while I have been known to do this as well when there is leftover ham, Canadian Bacon really is the meat of choice for eggs Benedict. Wonder if this is why she calls them Eggs Benedictine?

As for the Hollandaise Sauce…yes, you can buy a mix. But, it is like white sauce and gravy, you really should take the time to learn how to make a good Hollandaise. Not quite as versatile…but still…a woman (or man) who can whip up a Hollandaise Sauce that doesn’t fall apart and tastes good…can do anything in life.

Eggs Benedictine

6 ham slices, cut thin
Butter or bacon fat
3 large English Muffins
6 eggs, poached
â…” cup Hollandaise Sauce

Pan-broil ham in fat until edges are curly. Split muffins in halves and toast. Place hot ham slices on hot toasted muffins, then put hot poached eggs on the ham and pour Hollandaise Sauce over all. Serve hot. 6 servings.

Hollandaise Sauce

¼ cup butter
¼ cup cream (sweet or sour)
2 egg yolks, beaten
1 tablespoon lemon juice
Salt to taste
Dash cayenne

Melt butter in top of double boiler; add cream and beaten egg yolks, stirring well. Add lemon juice and salt, and cook over boiling water, stirring constantly, until thick. Remove from heat and beat until light. Stir in cayenne if desired. Makes â…” cup.

Mock Hollandaise Sauce

3 tablespoons butter
2 tablespoons flour
½ teaspoon salt
â…” cup milk
1 tablespoon lemon juice
2 egg yolks, beaten

Melt butter in saucepan, blend in flour and salt, then stir in milk; cook with constant stirring over direct heat until sauce boils and thickens. Remove from heat, add lemon juice and stir into beaten egg yolks. Place over boiling water and cook with constant stirring for 2 minutes or until sauce is somooth and thick. Serve with cooked vegetables such as asparagus, broccoli, green beans or green onions which have been thoroughly drained. About 1 cup.

The Modern Family Cookbook

Comments

  1. I would be the hater, thank you very much!

  2. More for meeee! YUM

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