Braving the downpour this morning to hit up the grocery store, I was thrilled to get enough for brunch and dinner so I can have a day full of cooking and won't have to go out again.
For brunch I decided to give my favorite recipe a try: Eggs Benedict.
Albeit stressful timing everything to finish together, the actual prep of the meal was not at all hard (I may or may not have cursed the poaching of the eggs a few times) and made for a delicious rainy day meal.
Eggs Benedict
Yields: 2 servings (The hollondaise sauce has been doubled to serve with Steak one night this week)
Ingredients:
4 egg yolks
3.5 Tbsp lemon juice
Pinch of ground white pepper
1/8 tsp Worcesteshire Sauce
1 Tbsp water
1 cup butter, melted
4 eggs
1 tsp distilled white vinegar
4 strips Canadian bacon
2 english muffins, split
Preparation:
Hollandaise Sauce: Fill the bottom of a double boiler 1/3 with water. Bring water to gentle boil. In the top of the double boiler whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 Tbsp water.
Add the melted butter to egg yolk mixture a little bit at a time while whisking constantly. If its getting too thick add a couple Tbsp hot water.
Continue whisking until all butter is incorporated. Remove from heat and place lid on top to keep warm.
Brown the bacon in a medium skillet over medium high heat.
Eggs: Fill a large sauce pan 1/3 way with water. Bring water to a gentle simmer and add vinegar. Before you put the eggs in, toast english muffins in toaster!
Carefully break eggs into simmering water and cook for 3 minutes.
Hopefully by the time the eggs are done so are your english muffins.
Assembly:
English Muffins - Bacon - Eggs - Hollondaise.
Top with freshly snipped chives.
Preferably served with mimosas. Enjoy!
No comments:
Post a Comment