Make this Eggs Benedict Recipe with Strawberries and Lemon Sauce that your whole family will love!
Strawberries Lemoncello
- 1 pint fresh sliced strawberry
- 3 tbsp Lemoncello liqueur (if desired)
- 3 tbsp honey
- 11/2 cup plain yogurt
- 1 seeded vanilla bean
- juice of 1 lemon
- 1/4 cup sugar
- 4 egg yolks
Over a double boiler whisk the egg yolks, sugar, lemon juice and vanilla bean until the mixture becomes frothy and thick. Once this is reached set in the refrigerator until completely cooled. Once cool, fold in yogurt, honey and Lemoncello liqueur. Pour the mixture over the fresh sliced strawberries.
Hollandaise
- 4 egg yolks
- cayenne pepper to taste
- Kosher salt, ground white pepper to taste
- 6 oz melted butter
- 1/2 cup Chardonnay
- juice of 1 lemon
Over a double boiler whisk the egg yolks, lemon juice and white wine until the mixture becomes thick and frothy. Once this is achieved, slowly drizzle in the melted butter until it becomes very thick. Remove from the heat once the mixture is to the correct consistency and adjust the seasonings with Kosher salt, white pepper and cayenne pepper. Keep warm.
Eggs Benedict
- 3 toasted English muffins
- warm sliced Canadian bacon
- 3 eggs
Bring a pot of salted water to a boil and then turn down the heat so the water is simmering. Using a ladle add each egg to the simmering water one at a time. Cook for 4 to 6 minutes. the whites of the egg will form around the yolk, but the yolk should still be runny. Once they are cooked remove from the water and set on a paper towel to dry. Serve the poached egg on top of the sliced Canadian bacon and toasted English muffin and top off with 3 tablespoons of hollandaise sauce. Serve the eggs benedict along side the strawberries Lemoncello.
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