Eggs Benedict

17 Aug

I don’t remember why I was craving for eggs benedict but I know I haven’t done it for the longest time because making the hollandaise sauce was such a hassle.  The husband had never had eggs benedict before and I know he loves breakfast food turned to dinner food so gourmet week was a good time to introduce the dish to him. Plus it was really easy to prepare.

What you’ll need:  (for 2 people)

  • 2 english muffins, cut in half and toasted
  • 4 fresh eggs, poached
  • 8 thin slices or 4 thick slices canadian bacon
  • hollandais sauce
  • some ciboullette and cayenne pepper for the garnish (optional)

– To poach the eggs, boil some water in a sauce pan, add maybe a cup of white vinegar. Crack the eggs into a small bowl before dropping it into the boiling water. If you have trouble wrapping the egg whites to the egg yolk, try whisking the water until a centrifuge (or whatever you call it) forms and then drop the egg in. Cook the egg for about 3-4 minutes, then with a slotted spoon, take out the poached egg.

– There are a lot of recipes for hollandais sauce floating around the internet, take one that works for you. Try this one from Martha Stewart.

– Heat butter in a medium skillet and cook the canadian bacon until well browned on both sides. Divide the bacon among the english muffic halves

– Place 1 poached egg on every muffin half, top with warm hollandaise sauce and garnish with chives and a bit of cayenne pepper.

– Enjoy!

If you make more hollandaise sauce than what you need here, you can use it for steamed asparagus and artichokes. Yum!


One Response to “Eggs Benedict”

  1. Young Wifey August 17, 2010 at 3:30 pm #

    This is one of my favorite breakfast meals. Although since I don’t eat read meat, I replace the canadian bacon with turkey ham or asparagus spears. Mmm great photo!

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