Sunday, January 9, 2011

Eggs Benedict Stacks

We were going to have grapefruit this morning, but when I realized Saturday morning is my only morning to really cook breakfast, I switched gears and started looking through my recipe folder.

I decided on Eggs Benedict Stacks, but changed the plan just a little to work with what was in my freezer. Instead of English Muffins as the base, we used hamburger buns. Where the heck did all of those hamburger buns in my freezer come from, anyway?

So off I went, I was so much more excited about this recipe than sectioning a grapefruit!! Don't get me wrong, I love grapefruit!!

Eggs Benedict Stacks

6 large eggs, divided
2/3 cup milk
1/4 teaspoon salt
8 English muffins, cut in half (I substitued hamburger buns and they were great)
8 slices Canadian bacon

Easy Blender Hollandaise sauce

3 egg yolks
1 T lemon juice
1/4 tsp salt
1/4 tsp white pepper
1/2 cup butter

In a pie pan or other shallow pan, whisk together 2 eggs, milk, and salt. Soak English muffin halves for 1-2 minutes. Heat small frying pan with with butter or nonstick spray over medium-high heat. Fry soaked muffin halves until lightly browned.
Place cooked muffin halves on a plate and set aside.
Cook remaining eggs individually as desired.

Prepare hollandaise sauce. In a blender, blend egg yolks, lemon juice, salt, and white pepper. Melt butter in microwave until sizzling hot. Turn blender on low and slowly pour in all melted butter. Serve warm. Store in refrigerator 3-5 days. Makes 1 cup.

To assemble stacks, toast 2 muffin halves in toaster to warm and lightly crisp. Place 1 muffin half on a plate and then spread with 1 T of hollandaise sauce. Place 2 slices Canadian bacon over sauce. Place a cooked egg on top

and then drizzle generously with more sauce. Lay remaining muffin half on top (or on the side) and serve.

(Adapted from recipe found at

No comments:

Post a Comment