Monday, August 22, 2011

Eggs Benedict

This is my most favorite breakfast meal. I had it at a restaurant one Sunday after church and thought that it would be fun to finally tackle this challenging beast of a breakfast. It can be a difficult process to master as you have several things going on at the same time. I got this recipe from good ol' Betty Crocker but I've made it several times in a row in order to find the best order to tackle this complex process to make it easier for you all to try as well.


Hollandaise Sauce (see below)
3 English muffins
3 Tbsp margarine or butter, softened
1 tsp margarine, butter or spread
6 thin slices Canadian-style bacon or fully cooked smoked ham
6 poached eggs

Hollandaise sauce:
3 large egg yolks
1 Tbsp lemon juice
1/2 cup firm stick butter (not margarine or spread)

Stir egg yolks and lemon juice vigorously in 1 1/2 quart sauce pan or in a glass bowl on top of a pot of boiling water (like a double boiler).

Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with a whisk, until butter is melted.

Add remaining butter. Continue stirring vigorously until the butter is melted and sauce is thickened. (Be sure the butter melts slowly so the eggs have time to cook and thicken sauce without curdling.) Cover and refrigerate any remaining sauce. To serve refrigerated sauce, stir in a small amount of water when reheating over very low heat. Do not try to reheat in the microwave!!!! I tried this and it separates out the butter and you and a gloopy mess.

How to poach the eggs:

Heat 1 1/2 to 2 inches of water in a skillet or sauce pan to boiling. Then reduce to simmering. Add 1 Tbsp vinegar to the water to help in holding the egg together better. Break each egg into a small cup. Carefully slip it into the simmering water. Cook for about 2 minutes until the whites are firm and the yolk is soft. Remove with a slotted spoon.

Assembling the Eggs Benedict

Timing is everything with this dish so this would be my recommended order of doing things:

  • Start your water for poaching the eggs first.
  • Then cut up your English muffins and put them in the toaster ready to go.
  • Put your Canadian bacon in a fry pan to start warming up slowly.
  • Next start your hollandaise sauce.
  • Once you have the second bit of butter melted, put your eggs in the water to start poaching and push down the English muffins.

When the muffins are done, remove your sauce from the heat. Put the muffins on a plate and butter them.

Place your Canadian bacon on top (I like a extra bit of bacon myself).

Next left the eggs out of the water with a slotted spoon and place them on top of the bacon.

Pour your warm Hollandaise sauce on the top and you are ready to eat!!!

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