Honeymoon Eggs Benedict

Ingredients

• 4 English muffins, split and toasted
• 4 slices of Canadian bacon
• 8 large eggs
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup heavy cream
• 1/2 cup white wine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the Canadian bacon until lightly browned and heated through. Set aside.
3. Bring a large pot of water to a simmer. Gently lower the eggs into the water one at a time, and cook for 3 minutes. Remove the eggs from the water with a slotted spoon and set aside.
4. Melt the butter in a medium saucepan over medium heat. Add the flour, salt, and white pepper, and cook, stirring constantly, for 2 minutes. Gradually add the cream and white wine, stirring constantly, until the sauce is thick and creamy.
5. Remove the sauce from the heat, and stir in the lemon juice and parsley. Taste and adjust the seasoning if necessary.
6. Place the English muffins on a baking sheet. Top each muffin half with a slice of Canadian bacon and a poached egg. Pour the hollandaise sauce over the eggs and muffins. Bake for 10 minutes, or until the eggs are cooked and the sauce is bubbly.
7. Serve warm.

Interesting Facts

• Eggs Benedict is a classic breakfast dish believed to have been invented in the late 1800s in New York City.
• Hollandaise sauce is a classic French sauce made from butter, egg yolks, and lemon juice.
• This dish is often served on special occasions such as Mother’s Day, Fathers Day, or a wedding or honeymoon.