July 24, 2010

Jerry-Rigged Eggs Benedict

My husband and I were talking about what to have for breakfast this morning. He mentioned that he has always wanted to try poached eggs because he has never had them before. I have never cooked nor have I ever eaten them before. I figured if we were going to have poached eggs, we might as well do eggs Benedict because we have both never had that before either. Talk about last minute! I did some research on wikipedia and then turned to Foodnetwork and found this recipe. I had no English muffins and no bacon or ham but I did have toast and SPAM, so I decided to go for it regardless. These were so good and I cannot wait to make them the right way!


Hollandaise Sauce

  • 4 egg yolks
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/4 c butter, melted
  • Pinch cayenne
Poached Eggs

  • Water
  • 2 tsp white vinegar
  • 4 eggs
Eggs Benedict
  • Canadian bacon or ham, cooked
  • English muffins, toasted

  • Make the sauce. In a stainless steel bowl, vigorously whisk together egg yolks and lemon juice, until thickened and doubled in volume.
  • Place the bowl over a sauce pan of simmering water (or use a double boiler). Be careful to not let the water touch the bowl and be careful to not let the water go above a simmer or else the egg will scramble. Continue whisking rapidly.
  • Drizzle in the melted butter, continuing to whisk; until thickened and doubled in volume.
  • Remove from heat. Whisk in salt and cayenne pepper.
  • Cover and place in a warm spot, until ready to use.
  • Poach the eggs. Fill a large skillet halfway with water. Add the vinegar. Bring to a slow boil. Carefully break the eggs in one at a time. Reduce heat to simmer.
  • Cook 3 1/2 minutes. Remove with slotted spoon.
  • Assemble the eggs Benedict. On top of the English muffin, place cooked ham, top with poached egg and drizzle Hollandaise sauce over all.
  • Enjoy!

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