National Eggs Benedict Day...

 
National Eggs Benedict Day will be celebrated on April 16th this year . In honor of this classic I decide to make this delicious breakfast dish for our supper tonight.  Lightly toasted English muffins, Canadian bacon and poached eggs all topped off with a creamy smooth, buttery Hollandaise Sauce.   From start to finish this dish is simple and quick.  It is basically an assembled dish with the Hollandaise Sauce being the only thing that took a few minutes.  I used Ina Garten's recipe for the creamy sauce and as usual her recipe did not let me down.

Ingredients

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 4 extra-large egg yolks, at room temperature
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 pinches of cayenne pepper

Directions

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

Take a gander at the gorgeous orange yolk from my farm eggs.