Barrel Racer’s Eggs Benedict

Hollandaise Sauce:

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash of white pepper

In a double boiler, whisk the egg yolks, water and lemon juice until blended; whisk together constantly, cooking the mixture until it’s slightly thickened, and remove it from the . Remove from heat. SLOWLY drizzle in the warm melted butter, whisking constantly. Add the pepper. While waiting to serve, keep the sauce in a small bowl and place it in a larger bowl of warm water. Stir it every once in a while to keep it fresh. Try to serve it within one half hour.

Eggs Benedict:

8 poached eggs
8 toasted English muffin halves (or click here to make homemade crumpets and add to the deliciousness of the whole deal)
8 slices Canadian bacon, lightly browned on a griddle

Click here for a lesson in poaching perfect eggs…

Top each toasted English muffin half with a slice of browned Canadian bacon, a poached egg and Hollandaise sauce, sprinkle with paprika. Serve immediately.

Click here to read about the Horseshoe Cafe and our Barrel Racing server.