Eggs benedict (mw)

Yield: 4 Servings

Measure Ingredient
4 Poached eggs
4 Slices, Canadian bacon or
Boneless cooked ham, sliced
¼ cup Butter, do NOT use margarine
2 Egg yolks
2 teaspoons Lemon juice
1/8 to 1/4 inch thick
4 English muffins, split
Butter or margarine
¼ cup Half and Half cream
dash Salt

HOLLANDAISE SAUCE

Poaching eggs: Take 4 10oz custard cups. Pour ¼ c hot tap water and ¼ 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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