Eggs Benedict

 

I love Eggs Benedict. I would order it whenever we went out to eat because I was always afraid of all those steps I thought it took and how complicated it might be.  But once I realized just how easy it was to make and how often I could have it for breakfast, I never ordered it in a restaurant again.  So easy and so good!

1.25-ounce envelope Hollandaise sauce mix

Or, prepare homemade Hollandaise sauce from scratch.

Hollandaise Sauce

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt 

 

 

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 

 

















Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

8 slices Canadian bacon

2 teaspoons white vinegar

8 large eggs

4 English muffins

2 tablespoons butter

Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside.

 















Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil; reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, no more than 4 at a time.

 

 

 

Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Repeat with remaining eggs. Remove eggs with a slotted spoon. You can keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly.

To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. 

 


















Pour Hollandaise over the top and serve immediately.  Some like to add hot sauce. Feel free to add whatever you like.  For a tasty variation, add a colorful slice of tomato or avocado underneath the poached eggs.

 

 

So easy to make and so good!  I could eat this every single day!