Eggs Benedict

eggs benedictWhen Brian and I first got married, he was attending Culinary School.  He was also working at the Center of New Hampshire, Holiday Inn in Manchester NH, as a Saucier Chef. Being newly married, he was very eager to please me and quite often he would make me my favorite breakfast, Eggs Benedict. It was years before I had ever been served that breakfast again, haha! Life got busy and pampering each other took a back seat like most relationships. After the kids were grown and gone the Eggs Benedict starting making an appearance again on Sunday mornings, often. So, today I am posting a wonderful and easy recipe for you to make at home. The hollandaise is Ina Garten’s recipe. After years of making hollandaise and needing two people to make it, I found her super easy blender hollandaise and now I can make it, all by myself. One thing I do differently, is I use salted sweet cream butter and I leave the salt completely out. It comes out perfect. Also, don’t use a Cuisinart, there aren’t enough RPM’s to emulsify the sauce, you need a blender. One more tip, the butter needs to be really warm, not boiling, but close, and pour slowly, with the blender running. My other favorite thing my little chef hubby used to make me, many moons ago, that calls for hollandaise is Beef Wellington. That unfortunately has not made an appearance in the last decade or two! Maybe, Valentines Day <3 <3 <3

Eggs Benedict

2 english muffins
4 eggs, poached
Ham or canadian bacon
Hollandaise sauce
Homefries (see my recipe for sea salt and pepper Slab Fries)or make your favorite recipe!

First, get the homefries in the oven, put on a pan of simmering water, almost boiling, for the poached eggs and then prepare the Hollandaise sauce. When the home fries have about 6 or 7 minutes left on the timer, put your eggs in the boiling water, what you see in the picture, are poach pods, they are super for making eggs. Put the whole pod with the egg in it into the simmering water and cover with a lid. They only take 5 minutes for a runny yolk and longer for a more firmer yolk, use a large spoon to un pod the egg. During the time that your eggs are poaching, toast your english muffins, pull your eggs out of the water and dip the ham for a about 5 seconds in the water. Lay the ham on the english muffin, next the egg, then a generous scoop of hollandaise sauce. Potatos on the plate and you are ready to eat this scrumptious breakfast.
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Hollandaise Sauce
The link above is for Ina Garten’s Hollandaise sauce. The recipe below is, slightly different.

2 extra-large egg yolks, at room temperature
1½ – 2 tablespoons freshly squeezed lemon juice
pinch freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) salted sweet cream butter

Place the egg yolks, lemon juice,black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is thick. Use within 15 minutes to 1/2 hour. If you need to buy time, keep the sauce warm, right before serving blend again, add one teaspoon of hot water if too thick.