Eggs Benedict
April 16, 2019
There’s something that I love about breakfast. For my family, breakfast is that one time of day during the weekends that we can all sit down and enjoy each others company.
For us, breakfast usually means pancakes or French toast with a side of eggs, fruit and sausage or bacon. The kids love helping in the kitchen and it’s just a great time to slow down and enjoy the morning.
My family loves eggs yet they have never had eggs Benedict before. Sadly, neither have I. Unusual right? I grew up pretty basic in my opinion and whenever I think eggs Benedict I think fancy schmancy brunch at Stafford’s Bayview. I’d honestly never even considered making eggs Benedict at home but my family loves eggs so why not give it a try?
Eggs Benedict
Ingredients:
- 4 egg yolks
- 3 1/2 tbsp. lemon juice
- 1/8 tsp. Worcestershire sauce
- 1 tbsp. water
- 1 C. butter melted
- 8 eggs
- 1 tsp. white vinegar
- 8 strips of Canadian style bacon
- 4 English muffins, split
- 2 tbsp. butter, softened
Directions:
- Add water to the bottom of a double broiler making sure the water does not touch the top part of the pan and bring the water to a boil. In the top of the double broiler, whisk the egg yolks, lemon juice, Worcestershire sauce and 1 tablespoon of water.
- Add in the 1 cup of melted butter a few tablespoons at a time while constantly stirring. If the sauce begins to get too thick add a few teaspoons of warm water. Cover and keep the sauce warm.
- Fill another large saucepan with 3-4″ of water. Bring the water to a simmer and add in the teaspoon of white vinegar. Gently break each egg into the simmering water and let cook 2 1/2 – 3 minutes. Carefully remove the eggs from the water using a large slotted spoon and set them on a warm plate.
- Cook the Canadian-style bacon while the eggs are poaching.
- Toast the English muffins and butter.
- Top each English muffin with Canadian-style bacon, a poached egg and Hollandaise sauce.
- Serve immediately.
