Eggs Benedict (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
16 slices bacon |
1 tablespoon white vinegar |
8 slices whole-wheat bread, toasted |
8 eggs |
3 egg yolks, whites reserved for ham and cheese souffle recipe |
1 teaspoon fresh lemon juice |
1 teaspoon worcestershire sauce |
salt |
pinch cayenne pepper |
1/2 cup butter, melted, should be hot to the touch |
1 tablespoon chopped fresh parsley leaves |
Directions:
1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
2. Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar.
3. Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
4. Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
5. In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
6. Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve.
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