Josh has been bringing me breakfast in bed almost every morning. I am one spoiled pregnant lady. He offers to fix elaborate breakfasts, but I usually only feel like cereal. A bowl of Cheerios with banana slices, strawberries, and blueberries is my “go to” breakfast lately. I think Josh was getting bored with cereal because one morning he made Eggs Benedict for himself.
There are a few steps involved when making Eggs Benedict. Josh started by making the Hollandaise sauce. This was his first time making the rich, buttery sauce, but it came out perfectly. He also fried up some Canadian bacon and carefully poached eggs. Once everything was ready, he toasted an English muffin and topped it with the goods-bacon, poached eggs, and Hollandaise sauce. He also sprinkled chives on the top for color. I was impressed with his breakfast and he licked his plate clean.
If you usually only order Eggs Benedict at a restaurant, try making it at home for a special breakfast. Eggs Benedict would also be a great addition to your Easter breakfast or brunch menu this year.
Eggs Benedict For the Hollandaise Sauce:
4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter
Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.
For the poached eggs:
2 large fresh eggs
1 teaspoon distilled white vinegar
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
To finish the Eggs Benedict:
2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives
Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.
Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.
Serves 1 with leftover Hollandaise sauce
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