Saturday, August 27, 2011

Eggs Benedict

I posted this recipe several months ago as I sat on my screened in porch and overlooked my now seeming enormous backyard.  Today, on a lovely Wednesday of Spring Break, my friend and I sit on my front stoop and enjoy this same dish, with just a little different view....still tastes AMAZING!


There is nothing more to say about this except that it is delicious!  This is my all time favorite breakfast...in fact if it is on the menu I can't bring myself to order anything else!  I finally had the courage to try it at home and it was incredible!!

Eggs Benedict
8 eggs
4 English muffins, cut in half
8 slices Canadian Bacon
Hollandaise Sauce*
Paprika

* Since the Hollandaise sauce I previously tried made a little too much than what I needed and only worked for me half of the time I decided to try another recipe I found on the blog The South in My Mouth.  I think the main key is to make sure the egg yolks are at room temperature and the butter is piping hot.  Here is the recipe:


*Pam Koban's Hollandaise
3 egg yolks at room temperature
3 tablespoons lemon juice
¼ teaspoon salt
Pinch cayenne pepper
1 1/2 sticks butter, melted and hot



Blend together the egg yolks, lemon juice, salt and cayenne pepper in a blender. With the blender still running, slowly stream in the hot, melted butter.  Let blend in the blender for one minute to allow it to thicken

On a cookie sheet lay out the English muffin halves and Canadian bacon.  
Lightly butter the muffins.  

Place under the broiler until the muffins are light brown.  
Make sure not to dry out the bacon.  

Fill a poaching pan up to the fill line on the cups.  
Pour in a teaspoon of vinegar and bring water to a simmer.  

Note: I must first thank Trish Simpson for a lovely poaching pan which is my new favorite kitchen item!  On the back of the box were wonderful directions to how to poach the perfect egg and that is precisely what I did...
Add eggs, one at a time, to each cup.  Cook 3-5 minutes depending on preference (I did 5 minutes and it was perfect).  Remove egg from individual cup and layer the Canadian bacon, poached egg and hollandaise on top of the English muffin.  Sprinkle paprika on top of each.
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