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Eggs Benedict Brunch
Photo by: Teena337

Eggs Benedict Brunch

Posted By:  Teena337  Notify me when this member posts a new recipe. on 2011-01-10 11:47:20
Categories: Breakfast/Brunch

Served with fresh fruit in season, this brunch always pleases the crowd.

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Ingredients

Main
  • 4 large slices Canadian bacon
  • 1 tsp. white vinegar
  • 4 eggs, cage free
  • 1 cup butter
  • 4 split and toasted English muffins
Sauce
  • 3 yolks only eggs, cage free
  • 1 Tbsp. heavy cream
  • 1 dash ground cayenne pepper
  • 1/2 tsp. salt
  • 1 Tbsp. fresh lemon juice
Fruit Side
  • 2 cup(s) fresh fruit

Method

  1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set, but yolks are still soft. Remove eggs with a slotted spoon. (Or use egg poacher to poach eggs)
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open and toasted English muffins onto serving plates. Top with 1/2 slice Canadian bacon and 1 poached egg on each half. Drizzle with the cream sauce, and serve immediately.
  6. Add 1/2 cup fruit side garnish for color and added refreshing flavor. A berry and/or melon medley is my favorite.
Prepare Time
N/A 		Cooking Time
N/A 		Servings
4

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Reviews (1)
Reviewed on October 21, 2012 21:22 - by Ineedkillerabs
This recipe looks good. If i only wanted enough for 2 do I just cut the ingredients in half. I am noobie cook

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