Sunday, May 23, 2010

Eggs Benedict


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 


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.


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. 


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.


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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