Eggs Benedict

2 servings/4 portions

6 Eggs
2 English Muffins
4 slices Canadian Bacon
1 Lemon
1/2 Cube Butter, melted
Cayenne Pepper

Seperate English muffins and toast them.

Fry Canadian bacon and set on top of each muffin half.

Poach 4 eggs and place on top of Canadian bacon and muffins. There are many ways advertised as the “best” way to make a perfectly poached egg, but after trying many different ways, I found the method that works the best for me is to bring saucepan of water to boil. Add salt and white vinegar (I don’t measure, bit it’s probably a teaspoon of salt and a couple/few tablespoons of vinegar). Crack eggs into small cups or mugs. One egg per cup. Once water is boiling, lower cups into the water, tipping the eggs out. Try to get them in as close to the same time so they cook the same. I usually do 2 at the same time, then quickly do the other 2. I use a slotted spoon to make sure the eggs aren’t sticking to the bottom of the pan, then remove the pan from heat and cover. Let it sit for 5 minutes and with the slotted spoon carefully remove the eggs and place on muffins.

For Hollandaise sauce, bring small/medium saucepan 1/3 full of water to a simmer. Seperate 2 eggs and wisk the yolks with 1/4 of a lemon’s juice in a glass mixing bowl. Set over the saucepan and continue wisking till mixture starts to thicken. (You can also use a double boiler, but I found a glass mixing bowl is easier) remove bowl from heat. Slowly wisk in melted butter (bits at a time, to keep sauce from breaking) until completely mixed in. If sauce breaks, or becomes too thick, add a spoonful of warm water until it returns to a creamy consistency. Add a dash of cayenne pepper, and a pinch of salt and pepper. Spoon on top of poached eggs.

Tip: They cool quickly, and are best when eaten warm. So don’t wait long to serve.


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