Sunday, June 6, 2010

Eggs Benedict


I know, I know, Eggs Benedict is what we only eat when we're out at a restaurant and want something different, right?  Too much hassle to make at home, right?  Not right.

It's easier than you perhaps think. Follow along and you'll see.

Ingredients and Method:
5 eggs, 3 separated
1 stick of butter
Juice of 1 fresh lemon
Canadian Bacon or thinly sliced ham (I prefer the ham)
1 English Muffin
1 tablespoon white vinegar
1/2 teaspoon cayenne pepper
parsley for garnish

Add water to a saucepan or small frying pan and bring to gentle rolling boil. Add white vinegar to boiling water. (vinegar keeps the egg whites from separating too much)

Melt butter in ovenproof measuring cup or similar. (you the want the butter to be very hot)

Separate 3 eggs and add yolks to mixer or blender.

You can prepare the Hollandaise sauce in a blender, food processor, or even with a Kitchen Aid mixer. I used the mixer with the wire beater attachment.

Add remaining two eggs to a small bowl.

Ready? Set, Go!

Begin toasting the split English Muffin.

Gently slide the two eggs into the boiling water. 4 minutes for soft poach, and 6 minutes for medium poach.

Turn the mixer on high and beat eggs until beginning to foam. Then, in a thin stream, add the butter to the eggs while the mixer, or blender, or food processor is on high speed. Add cayenne and lemon juice and continue to beat on high for a minute or two.

Lay toasted English Muffin on a plate, layer with Canadian Bacon or ham, lay one poached egg on each muffin, and drizzle with the Hollandaise sauce. Garnish with a bit of parsley.      That's it!  Enjoy!

8 comments:

Linda www.mykindofcooking.com said...

Yummy! Thanks for this easy Eggs Benedict recipe.

TiAn said...

This photograph of eggs benedict is phenomenal! They look unbelievably delicious! I love Hollandaise sauce on ANYTHING so I cannot wait to make this dish this weekend! :)

M. said...

eggs benedict is my all time favorite brunch dish!!! I topped with chopped tomatoes as well...it adds nice contrast and splash of color to the Hollandaise sauce.
great photo...very tasty :)

Food FaNaTiC said...

O M G... I'm already foaming at the mouth. Eggs benny are my fav!!!! Love your blog :)

Jun said...

This seems not very hard to do. Thanks for sharing!

Kelly said...

I happened upon your blog and I made this recipe and it was wonderful. Thank you for posting it.

nate.primecp said...

This recipe is fantastic. We featured it in one of our blog posts.

http://www.recipelionblog.com/national-eggs-benedict-day/

Thanks for all of the great food!

Doreen said...

Hey Ron! I hope all is well! I tried this recipe yesterday morning and it was AMAZING! My son loved it as well. Now two of my daughters want me to make it again. I have a feeling this will now be a staple in my house. I didn't have time to make the English muffins yesterday so I will actually make them today and then they can have the entire meal homemade! BTW, I wound up taking the leftover egg whites from the sauce and putting them together with the other two eggs. Then, instead of poaching (I was just too darn lazy!!) I fried them all up together. Then, since it was too much food for one person I divided it into two portions. Even that was too much for me so my 150 pound dog had her fair share. Yes, I know, big mistake on something so delicious (truly, truly!!) but I'd rather her overeat than me!!! Thanks so much for such an amazing AND delicious recipe!!! You've taken the fear out of me for homemade hollandaise!!

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