Ramadan USA complete book (3)

Eggs Benedict with English muffin and
Turkey Ham
4 English Muffins, split
1 package turkey bacon (8 slices)
8 eggs
Hollandaise Sauce
2 egg yolks
1-1/2 teaspoons Lemon Juice
1 stick butter (1/2 cup)
1/2 teaspoon Cayenne Pepper
dash of salt
In a medium saucepan, fill with about 3 inches of water and bring to a
rolling boil. Add a bit of salt to the water. This will help the eggs stay
together when you poach them. Reduce the heat to a simmer before
you add the eggs. Crack the eggs into separate small dishes, being
careful not to break the yolks.
Slowly pour each egg into the lightly simmering water. You can do 2-3
depending how large your saucepan is and how confident you are
with the process. Cover and remove from heat. Cook for about 3-5
minutes depending on how runny you like your eggs. Drain well with
a slotted spoon. Place the eggs on a serving plate and repeat with the
remaining eggs. Keep the eggs warm.
-The Hollandaise Sauce: Whisk together the egg yolks and lemon
juice in the top portion of a double boiler. In the bottom of the double
boiler, add enough water but make sure it does not touch the top
saucepan. Heat to a simmer. Cut the stick of butter into three pieces
and add the first piece into the egg yolks, stirring constantly until
melted. Continue with the other two pieces of butter, one at a time
until dissolved. Keep stirring and cooking the mixture for another 2-3
minutes until the sauce is thickened. Remove it from the heat and add
in the cayenne pepper and salt. Keep warm until ready to serve.
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