Easy Gourmet Recipes

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Eggs Benedict
(click for full screen printable version)

Stax Peppermill
30 Orchard Park Drive
Greenville, SC 29615
USA
864-288-9320
Web: www.staxs.com

HOLLANDAISE SAUCE
Ingredients
6 egg yolks
6 ounces warm clarified butter
1 teaspoon lemon juice
3 dashes Tabasco sauce (to taste)
Pinch white pepper

POACHED EGGS
Ingredients
1 quart water
1 tablespoon white vinegar
8 eggs

EGGS BENEDICT
Ingredients
4 four ounce slices of Black Oak ham
8 toasted English muffins
8 poached eggs
8 ounces Hollandaise sauce

HOLLANDAISE SAUCE
1. In a stainless steel bowl, whip egg yolks until triple in volume.

2. Gradually add the warm clarified butter as you constantly whip the mixture.

3. Add the lemon juice and adjust the Tobasco and pepper seasonings to taste.

POACHED EGGS
1. Bring water and vinegar to a boil, then reduce to a simmer.

2. Crack the eggs into simmering water and gently stir with a slotted spoon to keep the eggs separated.

3. Remove the eggs with the slotted spoon and place in ice water to stop the cooking process.

EGGS BENEDICT
1. Toast English muffins and place on four warm plates.

2. In a hot pan or griddle, heat ham slices and place on top of the English muffins.

3. With a slotted spoon, remove two eggs at a time from the ice bath and place back into simmering water for approximately 30 seconds.

4. Place two eggs on each slice of ham.

5. Repeat process until all four plates are finished.

6. Top the eggs with Hollandaise sauce and serve immediately.

Serves 4

We hope you enjoy these recipes.
Please remember that cooking times and results may
vary slightly due to climate and altitude. Bon appetit!