Emerilized Eggs Benedict
| Yield: | 4 servings |
| Categories: |
| 4 | English muffins; split in half | |
| 4 | tb | Butter; at room temperature |
| 4 | Beef fillets - (6 oz ea); split in half | |
| 2 | tb | Olive oil |
| Emeril?s Essence; see * Note | ||
| 3 | c | Water |
| 1/2 | ts | White vinegar |
| Salt; to Taste | ||
| 8 | Eggs; individually cracked | |
| ; into a cup | ||
| 4 | Egg yolks | |
| 2 | ts | Fresh lemon juice |
| 1 | tb | Water |
| 1 | tb | Creole Mustard |
| 2 | ts | Finely-chopped parsley |
| 1/2 | lb | Butter; melted and warm |
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