Tuesday, November 17, 2009

Eggs Benedict Stacks

This easy but elegant twist on an old breakfast tradition looks and tastes gourmet.


Eggs Benedict Stacks

Ingredients:

6 large eggs, divided
2/3 cup milk
1/4 teaspoon salt
8 English muffins, cut in half
Easy Blender Hollandaise Sauce (see below)
8 slices Canadian bacon

Directions:

In a pie pan, whisk together 2 eggs, milk and salt with a fork. Soak English muffin halves for 1-2 minutes on each side. Heat a small frying pan sprayed with nonstick cooking spray over medium-high heat. Cover and cook soaked muffin halves one at a time for about 2 minutes on each side, or until lightly browned. Place cooked muffin halves on a plate and set aside. Cook the remaining eggs individually as desired. To assemble stacks, toast 2 muffin halves in toaster for 1 minute, or until lightly crisp. Place 1 muffin half on a plate and then spread with a tablespoon of Easy Blender Hollandaise Sauce. Place 2 slices Canadian bacon over the sauce. Place a cooked egg on top and then drizzle generously with more sauce. Lay remaining muffin half on top and serve. Makes 4 servings.

Easy Hollandaise Sauce:

Ingredients:

3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup butter

Directions:

In a blender, blend egg yolks, lemon juice, salt and white pepper. Melt butter in microwave until sizzling hot. Turn blender on low and slowly pour in all the melted butter. Serve warm. Store inthe refrigerator 3-5 days. Makes 1 cup.

This recipe is from Donna Kelly's 'French Toast' cookbook.

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