This is my Egg's Benedict version. Normally, you should have Canadian bacon instead of thinly sliced ham.
My husband loves it and he requested me to prepare this again yesterday as our brunch. He said the Hollandaise sauce was perfectly done. Maybe he said it because he is my husband :-) hihihi.
Trivia: "Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands." (wikipedia.org).
For those who want to try it here's the recipe.
Hollandaise sauce,
Egg Poached,
Eanglish Muffins,
Ham or Canadian Bacon,
Time and love
Sauce - Easy way
Buy Knorr Hollandaise sauce and follow the procedure on how to prepare it.
Sauce - Traditional way
Stir 2 egg yolks, slighly beaten and 3 table spoons lemon juice vigorously in 1-quart saucepan with wooden spoon. Add 1/4 cup margarine or butter. Heat over very low heat, stirring constantly until margarine melted. Add 1/4 cup butter or margarine, stirring vigorously until margarine is melted and sauce thickens.
Poached Eggs
Heat water (1 1/2 to 2 inches) boiling; reduce to simmer. Break each egg into measuring cup or saucer; holding cup or saucer close to water's surface, slip 1 egg at a time into water.
Preparation:
1. Cut English muffin into two and toast
2. Top each muffin with ham or Canadian bacon
3. Place poached egg and pour a spoonful of Hollandaise sauce.
4. Finally, serve with love
Reference: Betty Crocker's CookBook
Trivia: This dish is thought to have been brought by Vietnamese treaders to the ancient Thai capital of Ayuthaya. It was made popular as a national dish to support the campaign of reducing the rice consumption in Thailand. (wikipedia.org)
