EGGS BENEDICT

Eggs Benedict image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

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3 egg yolks
Juice of 2 whole lemons
2 sticks butter, melted and slightly cooled
Dash of salt
Cayenne pepper
4 whole eggs
2 English muffins, split, toasted and buttered
4 slices Canadian bacon, warmed in a skillet
Dash of paprika

Steps:

Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.