Eggs Benedict
I absolutely love eggs benedict. Whenever we eat breakfast or brunch somewhere that offers it on their menu, I will order it. My favorite local restaurant that offers brunch on the weekends is called Grille 29. They serve a crabcake eggs benedict that is to die for. We also have a local bakery, Edgar's Bakery, that serves a similar version. I most recently had it while staying at the Opryland Hotel. While Brad was off work during the holidays, I really wanted to try making it myself. Unfortunately we never got around to it. So a few weekends ago, I decided I wanted to make it, so I bought all the ingredients and attempted it. I found the recipe on Food Network's website. I had never made poached eggs before, so this was definitely a new adventure. I also cut the recipe in half.
Hollandaise Sauce
Ingredients [2 Servings]
- 2 egg yolks
- 1/2 tablespoon lemon juice (I used store bought)
- 1/4 cup of melted butter (I used salted butter)
- Cayenne pepper to taste
- Salt to taste
Instructions
- Crack egg yolks in metal bowl and add lemon juice [picture 1 and 2]
- Whisk vigorously until thick [picture 3]
- Place bowl over a pan of boiling water (water should not touch bowl) [picture 4]
- Whisk continuously while adding melted butter [pictures 5 and 6]
- Sauce should thicken but the egg itself should not scramble [picture 7]
- Add cayenne pepper and salt to taste
Eggs Benedict
Ingredients [2 servings]
- 4 slices of Canadian bacon [I buy precooked]
- 2 English muffins
- 1 teaspoon of vinegar
- 4 eggs
Instructions [I made this three times...below is the order I made it]
- Melt Butter for hollandaise sauce
- Fill a saucepan/skillet half full of water; add vinegar; bring to a boil (poached eggs) [picture 1]
- Start boiling water for hollandaise sauce
- Start making hollandaise sauce (step 1 and 2 above)
- After finishing step 2 above, start cooking Canadian bacon (takes about 5 minutes) [picture 2]
- Split English muffins and broil for about 3 minutes [pictures 3 and 4]
- Crack eggs into boiling water (do not break yolk); reduce heat; cook for around 3-4 minutes [picture 5]
- While bacon, muffins, and eggs are cooking, finish hollandaise sauce
- Once everything finishes, start plating: English muffins [picture 6], Canadian bacon [picture 7], poached egg (drain with slotted spoon) [picture 8], and top with hollandaise sauce [pictures 9]
- Serve!
