Eggs Benedict
Easy Eggs Benedict


Eggs Benedict

4 egg yolks
1/2 lb. lightly salted butter (at room temperature)
1 Tbsp lemon juice
1 Tbsp water
Dash of Tabasco sauce
3 Tbsp white vinegar
Dash of salt
4 eggs
4 English muffins
4 slices ham or Canadian bacon
Dash of paprika

Prepare sauce first by beating egg yolks with a wire whisk in a double
boiler. Over low heat add pieces of butter a little at a time, beating
until dissolved. After all butter has been combined, add lemon juice and
water. Raise heat to almost boiling, stirring constantly with a wooden
spoon until thickened. Add a dash of Tabasco sauce. Next, prepare eggs.
Experiment with egg first. Into a large boiler put 6 inches of water,
vinegar and salt. Heat water until just boiling. Stir water and ease egg
into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling. Remove
eggs with a slotted spoon. Toast muffins; top with ham or Canadian bacon;
toast again. Add egg, sauce and paprika to toasted muffin.



Easy Eggs Benedict

1 can cream of mushroom or cream of shrimp soup, undiluted
1/2 cup milk
1 Tbsp dry sherry
1/4 tsp. white pepper
6 eggs
Salt, if desired
1 cup shredded sharp Cheddar cheese
Paprika
6 English muffin halves, toasted and buttered

Mix soup, milk, sherry and white pepper until smooth. Spread about 1/3
mixture in bottom of a buttered glass casserole. With spoon make 6
indentations, spaced evenly in sauce. Then break eggs carefully into
indentations. Sprinkle eggs with salt if desired. Cover eggs with
remaining sauce. Top with cheese and sprinkle with paprika. Bake,
uncovered, at 325 F until eggs are set about 15 to 20 minutes. Serve on
toasted English muffins.



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