A place to share a little about my crazy life filled with food, friends, faith and freedom.

Saturday, March 2, 2013

Eggs Benedict.

So when I got home today after track, I had the crazy idea to whip up Eggs Benedict for my whole family. Great idea right? Well thats what I thought until I realized that Eggs Benedict is not the best thing to just whip up all alone. Soo...I called Momma to the rescue. And she saved me, as usual :) With a little team work and some deep breaths, our decadent egg dish was served. Yummmmm.

A little too much Hollandaise. But Hey! Who is counting? 
 Did I mention we ran out of english muffins before I got any? When in doubt, grab ice cream for dinner.

I hope y'all enjoy this one! :)

Eggs Benedict

Prep/Total Time: 35 Minutes

Ingredients for Hollandaise Sauce:
  •     4 egg yolks
  •     3 ½ Tbsp lemon juice
  •     1 pinch ground white pepper
  •     1/8 tsp Worcestershire sauce
  •     1 Tbsp water
  •     1 cup butter, melted
  •      ¼ tsp salt

Ingredients for English Muffin, Eggs & Bacon:
  •     8 eggs
  •     1 tsp distilled white vinegar
  •     8 strips Canadian style bacon
  •     4 English muffins, split
  •     2 Tbsp butter soften


To make hollandaise:
1.      Fill  a double boiler part way with water, making sure the water does not touch the top of the pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolk, lemon juice, white pepper, Worcestershire sauce, and 1 Tbsp water.
2.     Add the melted butter to egg yolk mixture 1 or 2 Tbsp at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

To prep eggs, eacon and English Muffins
3.     Preheat oven on broiler setting. To poach eggs: fill large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½ to 3 minutes. Yolks should still be soft in the center. Remove eggs from water with a slotted spoon and set on a arm plate.
4.     While eggs are poaching, brown the bacon in a medium skillet over medium heat and toast the English muffins on a baking sheet under the broiler.
5.     Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. 

Printable Recipe Here!

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