For the Sauce:
- ⅓ cup regular mayonnaise
- 3 large egg yolks
- 2 tablespoons (or more) fresh lemon juice
- 1 tablespoon dijon mustard
- ⅛ teaspoon cayenne pepper
- ¾ cup (1½ 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
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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