Rise And Shine – Eggs Benedict

If there is one iconic dish that signifies a luxury breakfast or brunch, it would have to be Eggs Benedict.  There is not a a respectable brunch menu or buffet that doesn’t include classic Eggs Benedict or some variation of them.  We have our own simplified version for you, our chums 🙂There is actually nothing difficult or time consuming about making this favorite egg dish.  It is really pretty simple and almost NO cooking involved.  Let’s break it down.  For the basic classic version there are warmed and buttered English muffins, a slice of ham or Canadian bacon, a poached egg and some hollandaise sauce drizzled over the whole thing.  And voila!…

We served this at a brunch we had recently and it was, as usual, a big hit.  This is the sort of dish that makes a big impact without exacting a big effort.

The weekend is upon us, so why not grab someone you love and celebrate it.  Feel the joy of your abundant life this weekend with some Eggs Benedict !

Classic Eggs Benedict

For each serving you will need:
1 English muffin split in half, buttered and warmed
2 slices of Canadian bacon
2 poached eggs
Blender Hollandaise Sauce* (recipe below)

Split the English muffin in half.  Lightly butter it and then place it on a baking sheet in a 250 degree oven to warm while you poach the eggs and make the Hollandaise sauce.

To poach the eggs, bring salted water to a boil.   Add about 1/4 cup regular white vinegar and return to a slow boil.  Add eggs carefully without breaking the yolk.  Cook for about 5 minutes.  Remove from the pan with a slotted spoon, drain on some paper towels and then serve immediately  or place the eggs in a pan with some slightly warmed water while you finish poaching the rest of the eggs.  This will hold the eggs and keep them warm without continuing to cook the yolk.  The yolks of your poached eggs should be soft and slightly runny.

When the eggs are all cooked, turn the oven off.  The muffins will stay warm from the residual heat in the oven.  Warm the ham or Canadian bacon in a pan and then make the simple Hollandaise sauce.

Simple Hollandaise Sauce 

2 egg yolks
dash of cayenne pepper
juice of 2 lemons
1/4 teaspoon salt
1 tablespoon Dijon mustard
1 stick of butter, melted

 Add 2 yolks to your blender with a dash of cayenne pepper, juice of 2 lemons, 1/4 teaspoon salt and 1 tablespoon Dijon mustard.  Mix these ingredients in the blender.  While the blender is running begin SLOWLY pouring in 1 stick of melted butter.  At first the sauce will appear to be very runny, but as it combines it will thicken up slightly.  When all the butter is incorporated continue blending for about 15 seconds and your sauce is finished.  Taste and adjust as needed…for example you might need a bit more salt or want a touch more mustard or another squeeze of lemon juice.  Play with it until it tastes just right to you.

Now “build” your Eggs Benedict.  Place muffins on serving plate. Next, add ham slices or Canadian bacon.  Remove eggs from water and carefully blot dry with a paper towel.  Place an egg on top of the ham on each muffin.  Drizzle with Hollandaise Sauce and sprinkle with a few sprigs of parsley for color.  Rise and Shine….Breakfast is served!