Skip to content

Granny’s Eggs Benedict

February 15, 2017

Granny’s Eggs Benedict

4 eggs
2 English Muffins
4 pieces thinly sliced ham or Canadian Style Bacon
Hollandaise Sauce, see recipe below
Chives or Paprika for topping, optional

Lightly grease a medium skillet. Fill half way up with water. Bring water to a boil; reduce heat to simmer, bubbles just breaking on surface of water. Break one egg into a measuring cup; carefully slide egg into simmering water as close to the water as possible. Continue with each egg, give each egg enough space in water. Simmer eggs, uncovered, for about 3 to 5 minutes or until whites are completely set and yolks begin to thicken, do not over cook.

Slice muffins in half, place cut sides up on baking sheet; broil 3 to 4 inches from heat for about 2 minutes or until toasted. Remove from oven; top each muffin half with a thin slice of ham or Canadian style Bacon; broil about 60 seconds more or until meat is heated.

Top ham with poached egg; spoon Hollandaise Sauce over egg, and serve. May sprinkle with chives if desired.

Hollandaise Sauce

3 egg yolks
2 Tbsp lemon juice or apple cider vinegar
1 stick melted butter, ½ cup
2 Tbsp hot water
¼ tsp salt
A pinch cayenne pepper

In a heavy sauce pan, beat egg yolks with wooden spoon or wire whisk until smooth but not too fluffy. Add lemon juice, melted butter, hot water, salt and cayenne pepper.

Cook over low heat and beat until sauce begins to thicken, about 5 minutes or so. The sauce will NOT thick as it cools. Makes about 1 cup.

Eggs Benedict Variations:
Add sliced avocado or spinach leaves to the layers

Substitute Buttermilk or your favorite biscuit in place of English Muffins

Substitute 1 cup crab meat in place of ham.

Substitute 4 oz.  thinly sliced smoked salmon in place of ham. Try adding 1 Tbsp drained capers into the Hollandaise.

Substitute in place of ham 2 cups sliced fresh mushrooms cooked in 2 Tablespoons hot butter in skillet until mushrooms are tender. Top with chopped fresh basil over Hollandaise Sauce.

Use Eggs fried over easy in place of poached eggs.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: