If I were lucky enough to be in the same city as my mommy, this is the dish I would make her for Mother’s Day brunch. As simple as the classic eggs benedict is, I’ve always been too intimidated to make it…and yet again I am kicking myself for waiting this long. It really doesn’t require much effort and yet the combination of the english muffin, bacon, poached egg and hollandaise sauce is truly heavenly. The main obstacles for me were the poaching of the eggs and fear of a hollandaise sauce that would refuse to thicken up. For some reason, the egg poaching seamed like it would require some serious kitchen skills, but trust me it is as easy as sliding a cracked egg into some simmering water, and just waiting a few minutes for it to cook. And the hollandaise? Apart from being freaked out by the crazy amount of butter that actually goes into it, it too was as easy as throwing eggs yolks, lemon juice, and salt in the blender, slowly dribbling in the butter, and just watching it magically transform into a thick, creamy sauce. Give these simple techniques a try and you can have this fancy shmancy brunch anytime you want!
Recipes (I used Simply Recipes for the recipes and as my guide)
- 10 Tbsp unsalted butter
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/2 tsp salt
- dash of cayenne
1) Melt the butter.
2) Place eggs yolks, lemon juice, salt in blender. Blend on medium for 20-30 seconds. Eggs will become lighter yellow.
3) Turn blender to lowest setting and very slowly dribble in the hot melted butter with blender going.
4) Taste for salt and acidity and adjust to your taste. Add cayenne (I forgot to do this so I just sprinkle some on top at the end).
5) Transfer to a container and leave on the stovetop to keep it warm.
- 4 pieces Canadian bacon
- 2 Tb chopped parsley for garnish
- 4 eggs
- 2 tsp white vinegar
- 2 English muffins
1) Bring large saucepan 2/3 filled with water to a boil.
2) Heat large skillet on medium low heat. Add bacon an slowly fry, until bacon is browned on both sides. Remove bacon from pan and place on oven proof plate. Turn oven on to lowest heat and place bacon in the oven to keep warm.
3) Make your blender hollandaise now.
4) Add vinegar to the saucepan filled with boiling water. Bring to boil again, then lower heat to a bare simmer.
5) Poach the eggs. Crack one eggs at a time into a small bowl and gently slip it into the barely simmering water. Wait one minute and slip in the next. You can have all four going at the same time, just stagger the time and remember the order in which you placed them. Once an egg has been cooking for 4 minutes, remove with a slotted spoon, drain off water and place eggs in a bowl till all four are cooked. 4 minutes of cooking will result in eggs with a very runny yolk. If you don’t like them this runny, just leave them in the water for longer.
6) Toast your english muffins.
7) Assemble your dish: butter one side of the english muffin (optional). Top with a slice of canadian bacon. Place a poached egg on top. Pour some hollandaise sauce over it. Sprinkle with cayenne and parsley. Eat while still warm and enjoy!!