Indulge everyone's appetite with this classic breakfast and brunch entrée. Serve with a salad of spring greens or fresh fruit.
Ingredients:
1 tsp (5 mL) vinegar
8 eggs
4 English muffins
8 oz (250 g) thinly sliced Black Forest ham
Hollandaise Sauce:
4 egg yolks
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch cayenne pepper
Variations:
Tomato Basil Eggs Benedict: Replace muffins with sliced focaccia. Replace ham with broiled tomato slices. Add 2 tbsp (25 mL) finely chopped fresh basil (or 1/2 tsp/2 mL dried) to sauce.
Smoked Salmon Eggs Benedict: Replace muffins with sliced focaccia or croissants. Replace ham with smoked salmon. Add 2 tbsp (25 mL) chopped fresh dill to sauce.
Smoked Turkey Eggs Benedict: Replace ham with smoked turkey; sprinkle with 1/4 cup (50 mL) chopped sweet red pepper.
Peameal Bacon Eggs Benedict: Replace ham with sautéed peameal bacon.
Directions:
See directions with images.
Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.
Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
Meanwhile, cut muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with ham, poached egg and 2 tbsp (25 mL) Hollandaise Sauce.
Makes 4 servings.
Per serving: about 558 cal, 31 g pro, 35 g total fat (15 g sat. fat), 29 g carb, 2 g fibre, 1,516 mg sodium. % RDI: 17% calcium, 26% iron, 40% vit A, 5% vit C, 54% folate.
