Monday, March 7, 2011
Breakfast Week: Eggs Benedict
1/2 of an English Muffin
1 Slices Deli Sliced Ham
1 Whole Egg Plus 1 1/2 Egg Yokes
1 Stick of Butter
Juice of 1/2 Lemon
Begin by preparing the poached eggs. (Click HERE for poaching eggs) Meanwhile, toast English muffin and heat up the ham in a skillet over medium-low heat. While all of that is going on, prepare the Hollandaise sauce. Melt butter in a small saucepan or in the microwave, being sure not to burn the butter. In a blender, beat the yokes on low, then very slowly pour in the hot butter while the blender is on. Keep pouring until the butter is gone, then immediately add the lemon. To plate, begin with the English muffin, then layer the ham, followed by the poached egg and top with Hollandaise sauce.
I've never had Eggs Benedict before. Shocking, right? But remember, I just started eating poached eggs. And let's be honest here, Eggs Benedict are a little bit intimidating... lots of multi-tasking going on. However, if you're organized and not serving a huge crowd, it's not so bad. If the eggs are done before everything else, set them on a plate with a paper towel and when you're getting close to being ready to serve, put them back in the hot water that you cooked them in for a few minutes till you're ready. Ready to enjoy that luscious sauce, runny yoke, juicy ham.... mmmmm.... :) One more thing, traditionally these are made with Canadian bacon rather than deli ham. But I like things simple, especially when making breakfast.