Eggs Benedict (mw) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Poached eggs,
1/8: to 1/4 inch thick,
4: Slices, Canadian bacon or
4: English muffins, split
Boneless cooked ham, sliced
Butter or margarine,
HOLLANDAISE SAUCE
1/4 cup: Butter, do NOT use margarine
1/4 cup: Half and Half cream,
2: Egg yolks,
ds Salt,
2 t: Lemon juice,
Directions:
Poaching eggs: Take 4 10oz custard cups. Pour 1/4 c hot tap water and 1/4
t white vinegar into each cup. Place in a circle on a flat 12" plate.
Microwave, uncovered, on High until water is boiling. Carefully crack 1
egg into each of the four cups. With a fork, prick each egg yolk through
membrane two times, then cover dish with plastic wrap. Microwave on High
of 2 minutes, and let stand for 2 minutes. If you prefer your eggs firmer,
let stand for a longer period of time.
In a wide frying pan over medium heat, cook bacon until lightly browned on
both sides, about 1 minute on both sides. Toast muffin halves and spread
with butter. Prepare hollandaise sauce; cover to keep warm.
Hollandaise Sauce: In a 2 cup glass measure, place butter. Microwave,
uncovered, on High for 1 minute or until melted. Add egg yolks, lemon
juice, cream, mustard and salt. Beat well with a wire whip.
Microwave, uncovered, on High for 2 minutes (stirring after 1 minute, then
at 30 second intervals) or until sauce is slightly thickened.
To serve: place 1 or 2 muffin halves on each serving plate. Cover one
muffin half with bacon. With a slotted spoon, lift eggs from water, drain
briefly, and arrange 1 egg over each bacon-topped muffin. Spoon
hollandaise sauce over each egg.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co.
Source from luhu.jp
t white vinegar into each cup. Place in a circle on a flat 12" plate.
Microwave, uncovered, on High until water is boiling. Carefully crack 1
egg into each of the four cups. With a fork, prick each egg yolk through
membrane two times, then cover dish with plastic wrap. Microwave on High
of 2 minutes, and let stand for 2 minutes. If you prefer your eggs firmer,
let stand for a longer period of time.
In a wide frying pan over medium heat, cook bacon until lightly browned on
both sides, about 1 minute on both sides. Toast muffin halves and spread
with butter. Prepare hollandaise sauce; cover to keep warm.
Hollandaise Sauce: In a 2 cup glass measure, place butter. Microwave,
uncovered, on High for 1 minute or until melted. Add egg yolks, lemon
juice, cream, mustard and salt. Beat well with a wire whip.
Microwave, uncovered, on High for 2 minutes (stirring after 1 minute, then
at 30 second intervals) or until sauce is slightly thickened.
To serve: place 1 or 2 muffin halves on each serving plate. Cover one
muffin half with bacon. With a slotted spoon, lift eggs from water, drain
briefly, and arrange 1 egg over each bacon-topped muffin. Spoon
hollandaise sauce over each egg.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co.
Source from luhu.jp