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24 # PEANUTS FAMILY COOKBOOK

EGGS “BADCALL” BENNYDICT

1

2

3

4

for the hollandaise sauce:

1 cup unsalted butter, plus

more for spreading

2 large egg yolks

1 tablespoon fresh lemon juice

11

⁄

22

teaspoon salt

Freshly ground pepper

2 English muffins, split

4 slices Canadian bacon

4 large eggs

2 tablespoons minced fresh

chives

Makes 2 servings

To make the hollandaise sauce, in a small saucepan over medium heat,

melt the 1 cup butter. Set aside to cool for 5 minutes. In a heatproof

bowl, combine the egg yolks, 1½ tablespoons water, and lemon juice.

Set the bowl over, but not touching, barely simmering water in a saucepan.

Using a balloon whisk, begin whisking as soon as the yolks are over the

heat. Whisk constantly until the mixture is light and fluffy, about 4 minutes.

Remove the bowl and continue whisking away from the heat to cool slightly,

about 1 minute.

Slowly drizzle the melted butter into the yolk mixture with one hand

while continuing to whisk with the other until all the butter is absorbed

into the yolk mixture, then whisk in the salt and a pinch of pepper.

Cover the bowl and set aside while you poach the eggs (step 5). The sauce

can be kept warm for up to 30 minutes by placing the bowl over hot (but not

simmering) water in a saucepan away from the heat.

Toast the English muffins in a toaster or toaster oven. Spread the

muffins with butter, then place 2 halves, cut sides up, on each plate.

Keep warm in a low (200°F) oven.

In a dry, nonstick frying pan over medium-high heat, sauté the Canadian

bacon just until golden and crisped to taste, 1–3 minutes on each side.

Transfer to a baking sheet and keep warm in the oven.

c

There can be no dispute, this eggs benedict will score a lot of points with

your breakfast partner.

INGREDIENTS