RECIPE: EGGS BENEDICT

Serves: 2 people

INGREDIENTS

• 2 English Muffins (or 4 slices of bread)

• 4 eggs
• 4 slices Canadian bacon or ham
• 1 tablespoon white vinegar

Hollandaise sauce:
• 1 cup butter
• 3 egg yolks
• 1 tablespoon whipping cream
• 1 dash ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

PREPARATION
Hollandaise Sauce:
1. Melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter
browns.
2. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt
until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at
least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the
remaining butter.

Poached Eggs (microwave)

1. Add the water and white vinegar to a cup.
2. Break egg into cup, pierce egg yolk with toothpick.
3. Place in microwave and cook for 1 minute at the potency 8 (80%).
4. Immediately remove egg from hot water with a spoon.
5. Serve with salt and pepper to taste.

Eggs Benedict:
1. In a skillet, fry the Canadian bacon on each side until evenly browned.
2. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached
egg. Drizzle with the hollandaise sauce, and serve with pepper, paprika or chopped chives.
UTENSILS: Number the pictures.

INGREDIENTS: match the pictures with the correct words.

butter – Canadian bacon – cayenne pepper – chives – eggs – English muffins –

whipping cream – lemon juice – salt – vinegar – yolk
DIRECTIONS: Translate the verbs

Melt –
Remove from heat -
Brown –
Blend –
Smooth -
Add -
Pour -
Break egg -
Pierce -
Place -
Cook -
Remove -
Serve -
Taste -
Fry -
Top -
Drizzle -