Eggs Benedict

Eggs Benedict
(modified from a Julia Child recipe)

Hollandaise Sauce:
Ingredients:

• 3 tbsp. lemon juice
• 3 tbsp. water
• 1/2 tsp. sea salt
• 1 whole egg and 2 egg yolks
• 6 oz. butter
• pepper to taste

Directions:

1. Bring lemon juice and water to simmer, add salt
2. Beat egg and yolks until pale and thick, set over low heat, adding lemon juice slowly
3. Remove from heat and add warmed butter - beating slowly to make a thick, creamy, yellow sauce
4. Add salt/pepper to taste

Eggs Benedict:
Ingredients:

• 4 eggs
• 4 English Muffin halves, toasted and buttered
• 1 1/2 cups Hollandaise Sauce
• 4 slices beef bacon, cooked crispy

Directions:

1. Place 2 English Muffin halves on each plate
2. Poach eggs according to your taste and your preferred instructions (I use an egg poacher)
3. Place a piece of bacon on each muffin - cut in half and criss-crossed
4. Place an egg on top of bacon
5. Cover with sauce and serve

Serves 2