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Eggs Benedict

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Eggs Benedict, with its companion recipe Mock Hollandaise Sauce (same bulletin, 'Sauces' section, 6 servings of 2 tablespoons each)' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's wheat English muffins are swapped for gluten-free English muffins; the Canadian bacon is specified gluten-free (processed meats are a traps-pass category). The mock hollandaise is the bulletin's own companion sauce, read in full in the same federal text and filed as part of this dish, exactly as the original cross-references it.

Poached eggs on broiler-toasted muffin halves with fried Canadian bacon, served with the bulletin's own mock hollandaise — a cream-cheese and lemon sauce cooked over low heat until thick and fluffy.

Category: BreakfastServes: 6Time: 35 minComplexity: 4/5

Why this complexity: Eggs are poached one at a time in simmering salted water, about 3 minutes each batch; Mock hollandaise is cooked over low heat with constant stirring so the egg in it thickens without scrambling; Three components (bacon, muffins, eggs, sauce) are finished to land hot at the same moment.

Ingredients

  • 6 slices Canadian bacon (gluten-free), about 2 ounces each
  • 1 tablespoon oil or melted fat
  • 3 gluten-free English muffins, cut in half
  • 1 tablespoon butter
  • 6 eggs
  • 1/2 teaspoon salt
  • 4 cups boiling water, or more
  • 3 ounces cream cheese, softened
  • 1 egg, beaten, for the sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons milk
  • 1/8 teaspoon salt, for the sauce

Method

  1. Make the mock hollandaise first and keep it warm: beat the cream cheese and the beaten egg together until smooth. Add the lemon juice, milk, and 1/8 teaspoon salt. Mix well. Cook over low heat, stirring constantly, until the sauce is thick and fluffy. Set aside over warm water.
  2. Fry the Canadian bacon in the fat in a frypan. Keep warm.
  3. Spread the muffin halves with the butter. Toast under the broiler.
  4. Break the eggs into a saucer, one at a time. Slip each egg gently into the boiling salted water; the water should cover the eggs. Reheat to simmering. Simmer, covered, until the eggs are of the desired doneness, about 3 minutes for medium.
  5. Top each muffin half with a slice of bacon, then with a poached egg. Serve with the mock hollandaise over the top of the egg.

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