posted on Jan, 23 2006 @ 03:37 PM
I've been making eggs benedict for weekend breakfasts over the last few weeks and its wonderful!
It's easy if you buy premade Hollandaise sauce (don't try any powdered mix!), but not that difficult to make the sauce yourself at least with some
What you'll need:
4 Eggs (Jumbo if you can get them)
Vinegar (white wine if you have it)
2 English Muffins
Canadian Bacon (known as back bacon outside the U.S.)
For the sauce:
either prepared store-bought Hollandaise sauce or
2 egg yolks
Stick of butter (1/2 cup)
Lemon Juice and/or white wine vinegar
(I like to throw in some thyme, parsley, and/or rosemary too)
Halve and toast muffins, cook bacon. Meanwhile, boil about 2 - 3 inches of water along with a teaspoon of salt in a straight-sided skillet or other
pan that has a tight-fitting lid. Crack eggs into individual cups. Add 1 tablespoon vinegar to boiling water and turn heat to low. Working quickly,
gently slip cup with egg into water one by one allowing egg to gently flow out into the pan holding its shape as best as possible. Cover pan and let
cook for 3 - 4 minutes depending on how cooked you want the yolk to be. Remove and drain eggs.
If you need to make your own sauce, you need to have started a small saucepan filled with about an inch or two of water boiling on the stove and found
a glass bowl that will cover it to make a double boiler (the bottom of the bowl should NOT touch the boiling water.) Put 2 - 3 egg yolks in the glass
bowl along with 2 tablespoons total of lemon juice and/or white wine vinegar (I use one tablespoon of each). Add salt, black pepper, cayenne, and
herbs to taste. Thoroughly melt one stick of butter in the microwave. Place glass bowl over boiling water beating yolks constantly with a wire whisk.
Slowly begin beating in melted butter a bit at a time until all the butter is incorporated and the sauce becomes thick and creamy. Do not overcook
sauce or it will curdle and separate.
Assemble dish by placing muffins cut side up on plates, covering with several slices of Canadian bacon, then poached egg, then smother in Hollandaise
Serve with salad or fried homestyle potatoes.
The hardest part is making the sauce. You have to make it as late as possible because it tends to separate if you leave it sit.
[edit on 1/23/2006 by djohnsto77]