EGGS BENEDICT

Ingredients

• Water
• 2 tbsp vinegar
• 1 tbsp salt
• 8 eggs
• 8 slices cooked back bacon, sauteed
• 4 whole wheat English muffins, halved and toasted
• Hollandaise Sauce
• Chopped fresh parsley, optional

Directions

1. Fill a medium saucepan two-thirds full with water. Stir in vinegar and salt; bring to a boil. Reduce heat to a simmer. Working in batches, crack each egg into a custard cup and carefully pour egg into simmering water.
2. Poach eggs to desired doneness, about 3 – 5 minutes for soft poached eggs and 7 – 10 minutes for firm poached eggs. Remove eggs with a slotted spoon; drain eggs on paper towels.
3. Place 1 slice of back bacon on each muffin half. Top each piece of back bacon with a poached egg. Pour about 3 tbsp of Hollandaise Sauce over each poached egg. Sprinkle with parsley.

Ingredients

• 2 tbsp dry white wine
• 2 tbsp white wine vinegar
• 1 tbsp finely chopped onion or shallot
• 1/8 tsp freshly ground pepper
• 3/4 cup butter
• 1/2 cup pasteurized liquid egg product
• 2 tsp fresh lemon juice
• 1/8 tsp salt
• Pinch cayenne pepper

Yield: Makes about 1 1/2 cups.

Directions

1. Combine wine, vinegar, onion and pepper in a small nonreactive saucepan. Bring to a boil over medium heat. Remove from heat. Strain wine mixture through a fine sieve into a bowl; discard solids. Cool to room temperature.
2. Melt butter over medium heat and bring to a simmer; keep hot. Place wine mixture and liquid egg product in a blender; blend until combined. With machine running, pour hot melted butter through opening in lid in a thin steady stream, blending until slightly thickened. Blend in lemon juice, salt and cayenne pepper. Serve immediately. Do not hold or reheat this sauce.