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
Ingredients:
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
Directions:
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