Sunday, June 6, 2010
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!