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Easy Eggs Benedict with Hollandaise

Easy Eggs Benedict with Hollandaise

For the Hollandaise:

4 egg yolks
juice of 1 lemon
1/2 cup of Chardonnay wine
4 to 6 ounces of melted butter
Kosher salt, ground white pepper and cayenne pepper to taste

For the Eggs Benedict:

eggs
warm sliced Canadian bacon
toasted English muffins

 

Preparation

Hollandaise:
1. Over a double boiler whisk the egg yolks, lemon juice and white wine until the mixture becomes thick and frothy.
2. Once this is achieved, slowly drizzle in the melted butter until it becomes very thick.
3. Remove from the heat once the mixture is to the correct consistency and adjust the seasonings with Kosher salt,
white pepper and cayenne pepper. Keep warm.

Eggs:
1. Bring a pot of salted water to a boil and then turn down the heat so the water is simmering. Using a ladle add each egg to the simmering water one at a time. Cook for 4 to 6 minutes. The whites of the egg will form around the yolk, but the yolk should still be runny.
2. Once they are cooked remove from the water and set on a paper towel to dry.
3. Serve the poached egg on top of the sliced Canadian bacon and toasted English muffin and top off with 3 tablespoons of hollandaise sauce.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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