Thursday, April 14, 2011

Easter Egg recipe number 3, so I'm a day off now!

Yesterday was a busy day for me (not sure why, the day just flew by!) so I didn't get to post my recipe. I guess I have to make up for it by posting two today?

Whenever we go out for breakfast, my absolute favorite dish to order is Eggs Benedict. I love the toasted English muffin, the thick piece of Canadian bacon, the creamy egg, and delicious sauce. I love everything about it! Or, maybe I order it because my husband doesn't really care for it, so we don't make it at home.

So, my recipe #3 is...Eggs Benedict with sliced hard boiled eggs, instead of poached eggs.

Sliced Hard Boiled Eggs (or you can just cut them in half, long ways)
Hollandaise sauce*
Canadian Bacon** warmed in grill pan or microwave
English Muffin, sliced and toasted, 1 for every 2 eggs you are using

Here's a very simple hollandaise sauce recipe I found:

1 c. dairy sour cream
1 c. real mayonnaise
2 tsp. Dijon mustard
1 tbsp. fresh lemon juice

Combine all ingredients in small saucepan; cook, stirring, over low heat until heated through. May be kept hot using a double boiler. Makes 2 cups sauce.
Eggs Benedict
Place warmed up Canadian bacon on toasted English muffin. Top with sliced eggs (or halved egg) and hollandaise sauce.
*To make the hollandaise sauce even easier, you can buy a packet of hollandaise sauce mix at the grocery store.
** Since you most likely don't keep Canadian bacon stocked in your fridge, try bacon!
As soon as I make it to the grocery store for some English muffins, I'm making this. It will definitely be before Easter, so I'll post a picture and let you know how it tastes!

1 comment:

  1. I love Eggs Benedict, and I love the simplicity of your Hollandaise Sauce recipe!