Friday, February 26, 2010

The House around the Corner - Eggs Benedict

 Eggs Benedict
from Lynette

Eggs Benedict (easy): Have ready in blender or food processor: 3 egg yolks, 1 Tbls. lemon juice, pinch of cayenne, 1/4 tsp. salt.  Heat 1/2 cup butter to bubbling stage.  With the food processor running slowly pour in the hot butter (much like making mayonaise).  That's IT.  I like to then pour it into a glass measuring cup and keep in warm in a bowl of hot water.

Lynette's family had an awesome breakfast this morning: Eggs benedict with homemade hollandaise sauce, sprouted english muffins, poached eggs and bacon from Papas homegrown organic piggy.

Thanks Lynette for sharing the idea and the recipe.



  1. This is Gabe's favorite so I need to make it some time.

  2. I have never had it before, but it sure looks good. BTW, I found cultures for really raw yogurt. I'll let you know how it goes.