Golden Valley - Eggs Benedict

Eggs Benedict

8	eggs	8
	Water, dry white wine, chicken broth or tomato juice, to poach
	Few drops of vinegar
4	English muffins, split and toasted	4
8	slices of ham or cooked back bacon	8
Hollandaise Sauce
3	egg yolks	3
1 tbsp	lemon juice	15 mL
	Pinch salt and cayenne pepper or dry mustard
1/2 cup	butter, melted	125 mL
Yogurt Hollandaise Sauce
3/4 cup	Plain Yogurt	175 mL
2	Eggs	2
2 tsp	Sugar	10 mL
1/4 tsp	salt	1 mL
1/2 tsp	grated lemon rind	2 mL
1/4 tsp	hot pepper sauce	1 mL
Method: Poach eggs in selected liquid, using stovetop or microwave method. Top each toasted English muffin half with slice of ham or cooked back bacon, a poached egg and 2 tbsp (30 mL) hollandaise sauce. Hollandaise Sauce Stovetop Method: In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes. Microwave Method: In a 4-cup (1 L) glass measure, whisk together egg yolks, lemon juice and spices. Gradually whisk melted butter into egg yolk mixture, beating constantly. Microwave on MEDIUM (50%) for 30 seconds to 1 minute, or until sauce thickens. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm. Number of Servings: 4 Preparation: 7 minutes Cooking: 15 minutes. Nutrients per serving Calories: 620 Fat 47 g Saturated 20 g Sodium 1880 mg Carbohydrate 28 g Fibre 2 g Protein 33 g Source: Egg Farmers of Canada