Not Quite Eggs Benedict

Cookbook - Breakfast - Recipes

Not Quite Eggs Benedict

Ingredients

• 4 slices Bacon
• 2 Eggs
• 2 Tbsp. Milk
• 1 Tbsp. chopped Parsley
• Salt
• Black pepper
• 1/4 cup Butter, melted
• 1 Tbsp. cold Water
• 2-3 tsp. Lemon juice
• Cayenne pepper
• crusty bread

Procedure

Eggs

1. Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
2. Cook bacon on medium-high heat in a large, nonstick Skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.

Hollandaise sauce

1. As egg whites cook, mix egg yolks with water in Double boiler on medium to medium-high heat. Water should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow. Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
2. Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.

Serves 1 for a full meal or 2 for a light breakfast.

Notes: The amount of butter in this recipe is less than in standard recipes for Hollandaise sauce. This is the smallest amount that I have found still produces an acceptable sauce. If fat is not a concern, however, increase the amount to 1/3 or 1/2 cup.

Egg whites usually cook in the same amount of time as the sauce, but keep an eye on them and remove them to a separate plate if they finish cooking before the sauce is done.