Eggs Benedict

In all my traveling, moving around, and general adventures, you'd think that I would have tried everything.  But somehow, the Hubs keeps introducing me to new foods that I have just overlooked.  Eggs Benedict is one of those things.  I tried it for the first time 2 years ago when the Hubs and I had a little stay-cation for our anniversary at the Cosmopolitan.  Then we ate it almost every single morning when we went on our cruise last fall.

There is something so wonderful about a poached egg.  They are so creamy, when cooked right.  Never made a poached egg?  Don't be intimidated.  You don't need a fancy egg poacher, custard cups, nadda.  I have found a great way to poach eggs.  It's called vinegar.  I use my largest saucepan and fill it half way with water.  Then I add 1/2 cup of vinegar.  The other secret - don't bring your water to a boil, only a simmer.  That way your eggs slowly cook so you still get a nice, soft center while the whites don't get all rubbery.  Also, if the water is to a boiling, the whites will just fall apart the second they hit the water.  So to recap - water, vinegar, simmer.

Eggs Benedict


6 large eggs
1/2 cup vinegar
6 slices Canadian bacon
3 English muffins
Hollandaise Sauce

Hollandaise Sauce:

4 egg yolks
1 Tbs. lemon juice
1/2 cup butter


1. Make Hollandaise Sauce.  In a medium saucepan, whisk together egg yolks and lemon juice.  Add 1/4 cup butter.  Cook over low heat, whisking constantly, until butter is melted.  Add remaining butter and continue to whisk until butter has melted and sauce has thickened.

2. Fill a large saucepan half way with water.  Add 1/2 cup vinegar.  Bring to a simmer.  Gently crack each egg and slowly pour the egg into the water.  Leave and allow to cook for 6-10 minutes.  Remove with a slotted spoon or spatula to a plate.

3. Separate English muffins into halves, butter each side and toast on a griddle heated to 350 degrees.

4. Heat Canadian bacon on griddle, heated to 325 degrees, for 4-5 minutes, flipping once.

5. Lay English muffin down, toasted side up.  Add Canadian bacon.  Add poached egg.  And cover with Hollandaise sauce.  Serve with asparagus.

Serves 6