Eggs Benedict with Tarragon and Chive Hollandaise Sauce Recipe Source: Cooking.com 4 servings Cooking.com Tip: The Demeyere egg poacher prepares 4 perfectly poached eggs - just the right number for this recipe. Remove the detachable egg poaching cups revealing the saute pan base - use for sauteing the slices of Canadian bacon. And the tempered glass lid lets you keep an eye on how things are going. RECIPE INGREDIENTS For the Sauce: 1/3 cup regular mayonnaise 3 large egg yolks 2 tablespoons (or more) fresh lemon juice 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 3/4 cup (1 1/2 sticks) unsalted butter, melted 3 tablespoons boiling water 1 teaspoon grated lemon peel 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon For the Eggs Benedict: Nonstick vegetable oil spray 8 large eggs, poached 1 tablespoon vegetable oil 8 slices Canadian bacon 2 English muffins, split, toasted RECIPE METHOD FOR THE SAUCE: Combine first 5 ingredients in processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended. Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper. FOR THE EGGS BENEDICT: Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs. Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.
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