Thursday, April 25, 2013

Eggs Benedict

I love eggs benedict.  It is a meal my husband introduced to me when we were married.  He makes the sauce and I make the English muffins.  The sauce is tangy and it is balanced out by the eggs and the English muffin.  This is such and easy and different breakfast (or lunch or dinner, because really, breakfast is great all day long).

Hollandaise Sauce:
3 eggs
1/2 C butter, melted
3 TBSP lemon juice
mustard to taste

3 English muffins, halved
6 slices of ham
3-4 scrambled eggs
6 slices Swiss cheese

To prepare the sauce, place all ingredients in a blender and mix until smooth.  Taste the sauce and make adjustments according to taste.  It should be a tangy sauce.
Lay out the English muffin halves, face up, on a foil lined pan.
Place a slice of ham and a slice of Swiss cheese on an English muffin.
Broil for a few minutes on low until the cheese is melted.
Top with the scrambled eggs and Hollandaise sauce.

*The sauce recipe is from my husband.

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