Categories
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Eggs Benedict |
Tips: Substitute hollandaise sauce for
mousseline sauce, if desired.
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Prep Time: 40 min
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Yield:4
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INGREDIENTS: |
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FOR THE MOUSSELINE SAUCE |
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| 1/2 cup |
butter |
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| 3 |
egg yolks |
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| 1 tbsp |
lemon juice |
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| 1 tsp |
salt |
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| dash |
cayenne pepper |
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| 1 tbsp |
water |
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| 1/2 cup |
whipping cream |
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FOR POACHING |
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| 4 |
eggs |
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| 4 cup |
water |
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| 1 tbsp |
vinegar |
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| 2 tbsp |
butter |
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| 4 slices |
smoked ham |
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| 4 slices |
white bread or English muffins |
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green salad, to serve |
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lemon slices, to serve |
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DIRECTIONS:
- For sauce, slice butter and place in a heavy saucepan. Add egg yolks, lemon juice, salt, cayenne pepper and water. Put pan into a larger pan with hot water (or use a double broiler).
- Heat, whisking constantly, until sauce has thickened. Do not boil. Keep sauce warm.
- Combine water and vinegar in a low wide saucepan. Bring to a boil. Reduce heat. Crack eggs, one at a time, into a cup. Let eggs slide into water. Poach (do not boil) for 3-4 minutes. Remove with slotted spoon.
- In a skillet, melt butter. Saute ham slices. Remove. Toast bread or quickly fry in skillet. Place bread on hot serving plates. Cover with ham and place one egg on each.
- Remove sauce from heat. Whip cream and carefully fold into hot sauce. Spoon sauce over eggs. Serve immediately.
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