Eggs Benedict

The hunt for the perfect spot for Easter eggs is over! Easter, actually Springtime in general, is a wonderful time to brunch in the courtyard at the legendary Court of Two Sisters. Keep in mind, the will be calling at The Court of Two Sisters on April 2 and 3rd during their Jazz Brunch. If you want to see him, hop to it! Reservations Recommended.

Eggs Benedict Ingredients:

• 4 eggs
• 4 slices Canadian bacon
• 4 English muffin halves
• 8 oz. Hollandaise Sauce

Hollandaise Sauce Ingredients:

• 6 egg yolks
• ½ cup fresh lemon juice
• 1 tsp. chicken base
• ¼ tsp. cayenne pepper
• 1 lob unsalted butter

Eggs Benedict Directions:

1. Poach eggs in lightly simmering water until eggs whites are cooked. The egg yolks should be soft.
2. Warm the Canadian bacon slices in the oven.
3. To serve, place half a toasted English muffin on the center of a plate and top with Canadian bacon, followed by the poached egg.
4. Top with 2 oz. of Hollandaise Sauce for each egg.

Hollandaise Sauce Directions:

1. In a blender, combine the egg yolks, lemon juice, chicken base, and cayenne pepper.
2. Blend the mixture on high speed for 30 seconds.
3. Heat the butter until it starts to boil, careful not to brown it.
4. Separate the butter from the butter fats, so you are left with clarified butter.
5. With the blender on high speed, slowly add the butter in a steady streem until all the ingredients are well blended.

Photo Courtesy of The Court of Two Sisters