Eggs Benedict is (are?) by far my favorite breakfast/brunch food. It’s the perfect blend of savory and salty, creamy and delicious. It’s an impressive dish to serve, and very easy to make! While traditionally served with Canadian bacon, I prefer to use regular bacon cooked to extra crispy.
Ingredients
Bacon
Eggs
Lemon juice
Melted butter
Salt and pepper
English muffin
Hot sauce (optional- I like Texas Pete for a vinegar-y finish)
-Fry 3 strips of bacon (you can also cook bacon in the oven if you prefer. Get fancy: candy your bacon by brushing maple syrup and mustard over each slice. You won’t regret it.). Drain on paper towel and set aside.
-Toast English muffin.
-Make the hollandaise: add 3 egg yolks to a food processor. Add 2-3 Tbls lemon juice to the yolks. Add salt and pepper. While blending mixture, slowly incorporate melted butter into the food processor until sauce reaches desired consistency (I like mine a little loose).
-Poach eggs- don’t let this step intimidate you! You can easily poach eggs in a skillet of water (pictured). Simply stir the water until it swirls in a circle; crack eggs one by one into liquid. Cook until yolk is at desired consistency (I like mine runny) and whites are completely set. Remove from poaching liquid.
-Assemble your breakfast: Layer your English muffin with bacon and poached egg, top with hollandaise sauce. I like to top this all off with hot sauce!
YUMM- so satisfying and simple!
Comments