Page 15 - #MyMustard Recipe Book
P. 15

2 large egg yolks
1 Tbsp (15 mL) whipping cream
2 tsp (10 mL) Dijon mustard
4 tsp (1 mL) salt
dash cayenne pepper, plus more for serving q cup (150 mL) melted unsalted butter
1 Tbsp (15 mL) fresh lemon juice
8 slices of back bacon
8 large eggs
4 English muffins (white or whole wheat) 2 Tbsp (30 mL) mustard sprouts
Can substitute peameal bacon, smoked salmon, slices of cooked bacon, fresh tomato slices or cooked spinach for the back bacon.
Can blend in 2 tsp (10 mL) fresh dill or tarragon to the Hollandaise sauce. Add it when adjusting the seasonings.
tip! Can prepare the Hollandaise ahead of time and pour it into a thermos to keep warm.
Will hold for a few hours.
1. In a blender, combine the egg yolks, whipping cream, mustard, salt and cayenne pepper. Blend for a few seconds.
2. In a small saucepan, melt the butter over medium heat until bubbly.
3. With the motor of the blender running, slowly but steadily pour the hot butter into the yolks.
4. Halfway through, add the lemon juice.
5. Gradually pour in the rest of the hot butter.
6. Adjust seasonings. You may need to blend in more
lemon juice, salt or cayenne pepper.
7. In a large skillet over medium-low heat, heat the back
bacon just so it is warm.
8. In a medium saucepan, poach the eggs to desired done-
ness. Be sure to drain them on a paper towel lined plate.
To assemble Eggs Benedict:
1. Place 2 toasted English muffin halves on a plate. 2. Top each English muffin half with 1 slice of warm
ham and 1 poached egg.
3. Pour some of the Hollandaise sauce over the
poached eggs, sprinkle with cayenne pepper and
top with some of the mustard sprouts.
4. Repeat with remaining English muffins, back bacon,
eggs, Hollandaise and sprouts. 5. Serve immediately.
Serves 4 (2 Eggs Benedict/person)
Catgirl33 @catgirl33
@SKmustard #MyMustard adds an exotic element to the everyday—kicks my meals up a notch!
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