Eggs Benedict

This has been a family tradition for many a year now and the brunch crowd just keeps getting bigger. I thought that I should switch up what I served for brunch on boxing day and I was told that I can't just do that, what about the "Eggs Benedict"!

So here is the recipe that accommodates a little pre-prep and can be made ahead to a certain point.

This recipe comes from a Safeway cookbook called "The Easy Gourmet".

The mad rush of making Eggs Benedict is over forever! Poach eggs in advance and made the Hollandaise the easy blender way, and everything will be ready at the right moment. Serve with steamed asparagus and a fresh fruit salad. This recipe serves four. I however

I used 5 dozen eggs and two dozen English muffins.........even the pickiest eaters had more than two helpings.

4 English muffins, split

8 large eggs

8 round slices of back bacon or ham

Hollandaise sauce

Bring a large pot of water to a boil and reduce the heat to a gentle simmer. One at a time, break the eggs and slip then into the water, Cook the eggs for 3 minutes and remove them into ice water. To reheat, immerse in almost simmering water for 1-2 minutes. Eggs may be kept in this manner for up to 2 days, refrigerated.

Just before serving time, toast the muffins and top one half of each with a slice of ham.

(toast under the broiler if making a large quantity)

While the eggs are reheating make the Sauce. Place an egg on the ham, pour a little sauce over the top and serve immediately.

HOLLANDAISE THE EASY WAY

(my favorite sauce, quick simple and fail proof)

3 egg yolks

2 tbsp. lemon juice

cayenne pepper

salt

freshly ground pepper

1/2 c. butter melting and bubbling hot

Mix together in a blender the egg yolks, lemon juice and seasoning. With the machine running, slowly pour in the butter. Run the machine a little longer until the sauce thickens. Spoon it over the eggs and serve any extra sauce on the side.

Enjoy.........then go for a long walk!

Hollaindaise Sauce (my brother's favorite)
1/4 c. butter
1 tbsp. lemon juice
1/4 c. cream
2 egg yolks
1/2 tsp. dry mustard
1/4 tsp salt
Melt butter, add cream, dry mustard and salt. Bring to a simmer, temper the eggs with some of the warm cream mixture and add eggs to the pot and stir and cook until thickened, add lemon juice. You may make this in a double boiler or microwave. A very tasty sauce as well.