Eggs Benedict

Servings: 3

Time: 25 mins

Ingredients

• 3 English Muffins, whole
• 6 Slices Canadian Bacon
• 2 ½ Sticks Butter
• 5 Egg Yolks
• 6 Eggs
• 1 T Lime Juice
• 1T Moscato Wine
• 1 tsp New Mexico Red  Chile Powder, to taste
• 2 T White Vinegar 
• Paprika, to garnish
• Chopped chives, to garnish

Instructions

1. Bring a pot of water and vinegar to a simmer. 
2. Toast English Muffins.
3. Brush butter on toasted muffin. 
4. Grill Canadian Bacon slices on a grill pan or skillet until brown on both sides.
5. Crack eggs one by one into a fine mesh strainer to drain off extra water. Set aside in a bowl.
6. Stir the simmering water in a large, circular motion. 
7. Add 3 eggs, one at a time, The swirling will keep the egg whites tight as it cooks, keeping it together. Cook for about 2 1/2 to 3 minutes. Drain on a paper towel and repeat with the remaining eggs. 
8. Melt 2 sticks of butter for the Hollandaise Sauce.
9. Separate 5 eggs and place the yolks into a blender along with lime juice, wine, salt, and red pepper. Turn the blender on low to allow the yolks to combine, then begin pouring the  hot butter in a thin stream into the blender slowly to emulsify. 
10. Place the English muffins on the plate buttered side up. Put a slice of Canadian bacon on each half. Place an egg on top of the bacon and then top with a generous helping of Hollandaise sauce.  Garnish with a sprinkle of the New Mexico Red Chile powder.  

Go Rogue by using lobster or shrimp instead of the Canadian Bacon.

Want Chef Jeff to make this delicious breakfast item or any other meal for you? Contact him at www.TheRogueChefBranson.com.

Check out the published recipe in the Branson Globe.