Eggs Benedict

my first attempt at Eggs Benedict- Dec. 24th

my first attempt at Eggs Benedict- Dec. 24th

You can’t get a body like mine if you hate food- so I obviously love food.  One of my favorite dishes is Eggs Benedict.  If it’s on the menu at a restaurant I usually order it.  I have never made it at home.  There is something about poaching eggs that seemed daunting, so I avoided it. I finally got the courage Christmas Eve to try making it myself.  Here is the recipe; http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Hollandaise Sauce
2000 Television Food Network, G.P. All Rights Reserved

Prep Time:10 minInactive Prep Time: — Cook Time:10 min

Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

Here is a video of how to poach eggs that I found very helpful-

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One thought on “Eggs Benedict

  1. Not a fan of eggs Benedict myself. Poached eggs make me squeamish. Probably because whenever I was sick as a child, my mom made me poached eggs on toast. Which probably would have been OK except she poached them in milk and poured the whole mess over toast making a soggy, gelatinous meal I could barely choke down (and I procrastinated so thoroughly that it was cold, too). I thought, at the time, she did it to punish me for being sick. I told her this years later, and she laughed. She gave them to me because it was one of her favorite things to eat when she was feeling ill. Perception.

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