52 SAVOUR MANITOBA | SPRING 24
Manitoba Egg Farmers
• 4 poached eggs
• 2 English muffins
• 4 slices cooked peameal bacon
or grilled ham slices
Cut English muffins in half and
lightly toast. Top each toasted
English muffin half with cooked
peameal bacon or grilled ham slice,
then with a poached egg and about
¼ cup (75 mL) warm Hollandaise
sauce.
Blender Hollandaise Sauce
• ½ cup (125 mL) butter
• 3 egg yolks
• 1 Tbsp (15 mL) lemon juice
• Dash salt and cayenne pepper
Melt butter until bubbly but not
brown. Remove from heat. Place
egg yolks, lemon juice, salt and
cayenne in blender on HIGH. After
3 seconds, remove lid and add
butter in a slow steady stream and
blend for another 45 seconds or
until thick and smooth.
Makes 1 cup (250 mL) of Hollandaise Sauce
TRADITIONAL
EGGS BENEDICT
