Classic Eggs Benedict

Source: National Pork Producers Council

Yield: 2-4 servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	Classic Eggs Benedict

•	4 (1/4") slices SYSCO Imperial Canadian-style bacon (about 6 oz.)

•	1 Tbsp. SYSCO cooking oil

•	2 SYSCO Classic English muffins, split and toasted

•

Water

•	1 Tbsp. SYSCO vinegar

•	4 SYSCO eggs

•	Blender Hollandaise Sauce (recipe follows)

•	SYSCO Imperial/McCormick paprika

•	Fresh watercress (optional)

•	SYSCO Imperial fresh fruit (optional)

•	Blender Hollandaise Sauce

•	3 SYSCO egg yolks

•	1 Tbsp. SYSCO Imperial lemon juice

•	SYSCO Imperial/McCormick cayenne pepper, dash

•	1/2 cup SYSCO butter or margarine, melted

Preparation

1.	Cook Canadian-style bacon in oil in a large skillet over medium-high heat about 2 minutes on each side or until heated through. Place bacon atop toasted English muffin halves; cover and keep warm.

2.

Combine 1" of water and vinegar in a large skillet. Bring to boiling; reduce heat. Break eggs, 1 at a time, into a shallow bowl and slip into water. Cover and simmer for 3 to 5 minutes or until eggs are at desired doneness. Remove eggs with a slotted spoon and place atop bacon and muffins; cover and keep warm.

1.

Place yolks, lemon juice and cayenne pepper in blender container. Cover and process a few seconds or until smooth. Heat butter or margarine in a small saucepan until bubbly but not brown. With blender lid ajar or through opening in center of blender lid and blender running, slowly pour melted butter or margarine over egg mixture in a steady stream. Process a few seconds longer, if necessary, to thicken sauce.