Eggs Benedict

Eggs Benedict just looks like brunch.  It is a very impressive looking dish and could seem difficult to make, but it is actually quite simple.  Just a few steps and you can enjoy a restaurant favorite right at home.  If you are not a fan of the Canadian bacon, such as myself, you can substitute by replacing it with some sauteed spinach to create a colorful and nutritious bed for the poached egg.  Voila!  A variation of Eggs Florentine.  My husband happens to love the canadian bacon, especially grilled to crispy perfection on a cast iron.  So for him, I make him the traditional Eggs Benedict. Meat lovers unite! 

 Eggs Benedict 

YEILD: Makes 4 one-egg one-muffin servings of eggs benedict.

 

ingredients:

4 pieces of Canadian bacon
2 tablespoons chopped chives, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter

Dash of cayenne, optional

hollandaise:
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

 

directions:

Heat a cast iron skillet or fry pan on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.  Remove the bacon from the pan, set on a paper towel to absorb the excess fat.  Reserve skillet for grilling the english muffins.

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar.  Return water to a boil, then lower the heat to a bare simmer.

To make hollandaise, melt 10 Tbsp unsalted butter. Combine 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt, dash of cayenne or tabasco in a blender.  Blend on medium high speed for 20 seconds, until ingredients are emulsified and eggs lighten in color. Turn the blender to low, and slowly pour in the hot melted butter. Transfer it to a dish and set it near the stove top to keep warm. 

Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. Gently lift each egg out with a slotted spoon.  While eggs are cooking, throw your english muffins on the skillet.  If you can’t get all the muffins grilled by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

To assemble the eggs benedict, butter one side of an English muffin. Top with one slice of Canadian bacon. Place a poached egg on top of the bacon, then pour some hollandaise over.  Sprinkle with the chives and add a dash of cayenne pepper.  Serve at once.