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. TRADITIONAL EGGS BENEDICT
Makes 1 cup (250 mL) of Hollandaise Sauce
52 SAVOUR MANITOBA | SPRING 24
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