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Title: Eggs Benedict (Mw)
Categories: Egg Breakfast Ham Microwave
Yield: 4 Servings
4 | Poached eggs | |
4 | Slices, Canadian bacon or | |
Boneless cooked ham, sliced | ||
1/8 to 1/4 inch thick | ||
4 | English muffins, split | |
Butter or margarine | ||
HOLLANDAISE SAUCE | ||
1/4 | c | Butter, do NOT use margarine |
2 | Egg yolks | |
2 | ts | Lemon juice |
1/4 | c | Half and Half cream |
ds | Salt |
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.
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