Eggs Benedict
Posted on December 8, 2009 : Filed under Around the House, Art of Homemaking, Breakfast, In the Kitchen, Recipe Box
1-2 English muffins, split and toasted, per person
1 hard boiled egg, sliced, for each full muffin
1 slice of bacon, crumbled, for each full muffin
For Blender Hollandaise sauce
3 egg yolks
1/2 cup butter or margarine
2 Tbsps. lemon juice
dash ground red pepper
Place egg yolks in blender and mix for 5 seconds. In small saucepan heat butter/margarine, lemon juice, and red pepper until butter is melted and almost boiling. With lid ajar and blender running at high speed, slowly pour in butter mixture. Blend about 30 seconds or till thick and fluffy. Serve immediately over muffins, eggs, and bacon. Makes 1 cup.
About The Author
Beckie Stewart has been married to her college sweetheart for almost 25 years. They have five children, the youngest adopted from Kazakhstan. She loves Jesus and discipling others to love Him too. She enjoys writing, reading, scrapbooking, and watching the Lord work in prayer. Her writings can also be read on Exploring Adoption, Mommies Magazine, and Ministry-to-Children.
I’ve never eaten eggs benedict. Looks like a recipe I need to try out soon!
Kellie´s last blog ..Under Construction
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I like making a healthy ‘real’ breakfast on Christmas morning before we open presents. It helps get the day off to a more balanced start after Christmas Eve treats and more sweets at Grandma’s later in the day. I think I might make this one this year. Thanks!
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This sounds delicious. It’s one of my favorite things to order in a restaurant, but I’ve never tried to make it at home. I’m going to try this recipe. Thank you!
Molly´s last blog ..Christmas Past
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