Sunday, May 23, 2010

Eggs Benedict

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My mom and I made eggs benedict recently.  It was SO freakin good…  I could eat it everyday.

I’ve never made hollandaise sauce before, so she showed me how.  It was a bit of work, but was well worth the trouble.  Here’s how we did it:

Better Homes & Garden Recipe

  • 1/2 cup room temp butter cut in thirds
  • 3 beaten egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Dash salt
  • Dash white pepper 

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In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken. Add the remaining butter,a piece at a time, stirring constantly till melted. Continue to cook and stir till sauce thickens (about 2 min more). Immediately remove from heat.

Now… before the sauce is being made, there are some other items to prep --

We roasted asparagus and leeks with some extra virgin olive oil and a dash of salt.  We also toasted  up our Canadian bacon in the oven and propped our English muffins in the toaster.

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Next, we had to make sure the eggs were poached and ready for the sauce.  We poached the eggs in a few inches of vinegar & salt water to a perfect yolky consistency. 

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Then, when the sauce was about ready, I toasted the English muffins and took the bacon and veggies out of the oven.

Top the toasted muffin with the Canadian bacon, then the poached egg.

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Finally, we top the whole thing with hollandaise sauce, a little dill, and add our veggies to the plate.  Time to eat!

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