Red's Eggs Benedict

Steve's Catering

Recipe courtesy of Steve’s All Occasion Catering
Steves-catering.com
Please read the directions complete before preparing
6 tbs. Red’s salsa
4 English muffins
8 slices of Canadian bacon
4 tsb. Softened butter (for muffins)
1 tsb. Butter
½ tsb. White vinegar
8 eggs (cracked whole into a cup)
4 egg yokes
2 tbs. fresh lemon juice
½ lb. butter (melted warm)

Toast muffins and lightly butter, set aside. in a large skillet combine vinegar in 2 inches of water. Bring to a boil and then reduce to a simmer. While water is boiling get a medium fry pan and melt 1 teaspoon of butter. Cook Canadian bacon for 1 minute on each side. Remove and set a side. Get a medium pot and fill 1/3 of the way, get water to a boil. You will need a stainless bowl that fits over the pot securely for the sauce. While the water is boiling for the sauce. Start dropping your eggs in the simmering skillet carefully. Allow them to cook 2 – 3 minutes until yoke is firm. Remove with a slotted spoon. Dap the remaining water and set the eggs in a paper plate. Go back to your boiling pot and reduce the water to a simmer. Placing the stainless steel bowl over the pot Wisk the eggs yokes, add the lemon juice & salt, holding the bowl with a towel. Wisk the mixture until the yokes are a pale yellow and slightly thick. Remove the bowl from the pot continuing to Wisk and blend in the ½ lb. of butter a little at a time. Then add 2 tbs. of reds salsa and mix lightly. Put the muffins on a warm plate; lay on the bacon, the eggs, the hollandaise, and finish it with Reds award winning salsa!