Another fun day in the Good Things Utah Kitchen and set. Michelle Money was the host with me making Eggs Benedict for Father's Day this Sunday.
Eggs Benedict
Personally, Eggs Benedict is on of my favorite breakfast dishes, especially for special occasions such as Father's Day. Not only is it sophisticated, but it is also simple and delicious.
6 eggs
1 cup Hollandaise Sauce (recipe below)
3 English Muffins, split or steamed asparagus spears to go Gluten Free
6 tsp. butter or ghee
6 slices nitrite free, deli ham
1 Tbls. fresh tarragon
1. Poach the eggs. In a skillet with 2 inches of simmering water, carefully slide in cracked eggs. Let cook on medium-low heat until whites are no longer clear and yolk is starting to cook, about 8 minutes.
2. Meanwhile, prepare Hollandaise Sauce.
3. Toast English muffins and spread with 1 teaspoon butter per half.
4.Top each half with 1 slice of ham followed by poached egg.
5. On each half, spoon 2 tablespoons of Hollandaise Sauce over egg and sprinkle with 1 teaspoon fresh tarragon.
Serves 6
Hollandaise Sauce
Not only is this sauce tasty with Eggs Benedict, but it is also delicious on steamed asparagus or broccoli.
4 egg yolks
1 1/2 Tbls. freshly squeezed lemon juice
6 Tbls. unsalted butter, melted
1/4 tsp. cayenne pepper
pinch of salt
1. Combine all in blender and pulse for 1 minute.
2. Serve immediately.
Serves 10
