Season 4 Recipes

Eggs Benedict

An eggs classic served with Canadian bacon.


Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm unsalted butter 
Eggs Benedict

6 soft-boiled eggs
3 English muffins - split and toasted
6 slices browned Canadian bacon 
fresh cracked black pepper
chopped chives for garnish
Makes: 6


To prepare the Hollandaise, in a double boiler, bring water to a gentle simmer. In top bowl over water, vigorously whisk together egg yolks & lemon juice. Add half the butter and whisk until melted and incorporated.  Add the remaining butter and continue whisking until completely incorporated. 
Tip: If hollandaise begins to get too thick, add a teaspoon or two of hot water.
Assembly is as follows; English muffin, bacon, soft-boiled egg, pouring the hollandaise on top.  Salt and pepper to taste and top with chopped chives.