Sunday, July 19, 2009

Eggs Benedict

I made eggs benedict! I don't know why it has always seemed like an intimidating dish, but it really isn't. I've never poached an egg before, so this was a first...and it was kinda fun! I screwed up my Hollandaise sauce by adding the entire egg instead of just the yolks (it helps to read the directions FIRST!), but other than being a little runnier than it should, it turned out A-ok. For all of you breakfast lovers (or those who, like I, don't really like breakfast but have a husband and kids who do), I highly recommend trying it!

  • Eggs (3 separated eggs or sauce and more as needed for poaching)
  • 2 sticks Butter
  • Juice of 1 lemon (about 3 Tbsp)
  • Cayenne pepper, optional
  • Canadian bacon
  • English muffins
Bring a pot of water to a boil. While water is boiling heat up the Canadian bacon either by frying it in a pan, broiling in the oven for a few minutes, or the microwave.

Make your Hollandaise sauce by first melting 2 sticks of butter in a saucepan until butter starts to sizzle. Be sure not to burn it! Place 3 egg yolks into the blender and turn on low just until the yolks are combined, then slowly add the hot butter while still blending on low. Blend in the lemon juice. If the sauce is too thick, you can add more juice if desired. If desired, add a shake of cayenne pepper.

When water has come to a boil, poach your eggs. To do this, crack your egg into a ramekin or small bowl. Stir the water around with a spoon so as to make a whirlpool. Drop the egg into the center of the whirlpool. Let cook for about 2-2 1/2 minutes (depending really on how cooked you want your yolk to be - we like it runny, so 2 was perfect!). Remove with a slotted spoon.

While eggs are poaching, toast the english muffins (either in a toaster or slightly buttered in the broiler with the Canadian bacon).

Place english muffin on plate (butter if you'd like), top with Canadian bacon, then poached egg. Drizzle (or drench) the top with Hollandaise sauce. Enjoy!

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