Elegant Eggs with Hollandaise Sauce
Our delicious, easy version of this breakfast classic takes all of the guesswork out of the preparation.
6 large Dierbergs eggs
6 teaspoons heavy whipping cream
1/2 cup Dierbergs butter
3 large Dierbergs egg yolks
2 tablespoons heavy whipping cream
2 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon Cajun/Creole seasoning
3 English muffins, split and toasted
18 cooked and peeled medium shrimp, OR
6 strips bacon, diced and cooked crisp
Coat 6 custard cups with no-stick cooking spray. Crack 1 egg into each cup; place
1 teaspoon of the cream over each egg. Place cups on jellyroll pan. Bake in 325°F. oven until egg whites are set, about 15 to 18 minutes. Meanwhile, place butter in 2-cup glass measure. Microwave (high) until butter is melted. In small bowl, whisk egg yolks, the
2 tablespoons cream, lemon juice, dry mustard, salt, and seasoning until smooth. Slowly whisk egg mixture into melted butter. Microwave (medium-50% power) whisking every 15 seconds until mixture is thickened and smooth. Use table knife to carefully loosen eggs from cups; slide each onto toasted muffin half. Top with Hollandaise and garnish with shrimp or bacon.
Makes 6 servings
Purchase frozen cooked shrimp in our seafood department. Thaw amount needed in refrigerator overnight.
Servings: Per serving with bacon/shrimpCalories:
|Easy Hollandaise Sauce|