Chef Scott: Eggs Benedict

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BETTENDORF, Iowa – There are some meals that intimidate.

Sure you love them, but you worry about the process of making them.

"Who doesn't like Eggs Benedict?" asks Chef Brad Scott, the head of Scott Community College's Culinary Arts and Hospitality Management Center.

"Some times people get a little afraid of the Hollandaise."

But he's come up with a recipe that virtually foolproof.

"We're going to make a no fault Hollandaise today so let's get started."

1. Add 3 tbsp mayonaise to a double boiler or to a pan atop boiling water
2. Add 2 tbsp vinegar into a separate frying pan that has 1 inch of boiling water
3. Break eggs into a bowl to easily transfer into the frying pan of boiling water
4. Cook for 4 minutes
5. Mix 1/4 cup heavy cream to the double boiler
6. Mixin 1 tsp of Dijon mustard
7. Add 1/2 tsp of salt and pepper
8. Squeeze in lemon juice and mix
9. Add sauce to egg yolk to "temper", then add to entire sauce and mix
10. Turn down the heat to rest for 2 minutes

On a plate, place a slice of toasted English muffin and fried Canadian bacon.  Then add the poached egg and cover with two to three tablespoons of Hollandaise sauce.

"Eggs Benedict and Fool Proof Hollandaise: what a great way to start your morning.  Enjoy."

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