Eggs Benedict

I received as a birthday gift a few months ago a very nice egg poaching pan …this weekend I was decided to use it no matter what.

The winner recipe was “Eggs Benedicts” so here is the recipe and the pictures of this new adventure…

Enjoy it!

Ingredients:

4 eggs

2 English Muffins halves

Butter for spreading

4 Slices of Canadian bacon

Salt

Freshly ground pepper

For the Hollandaise Sauce:

1 Cup Unsalted Butter

2 Eggs Yolks

1 Tablespoon fresh lemon juice

1 ½ Tablespoon Water

Salt

Freshly ground pepper

Start with the Hollandaise sauce: Melt the butter in a saucepan at medium temperature avoid boiling it, set aside. In a blender vase combine the eggs yolks, lemon juice and water, blended for 30-40 segs, until de yolks color become lighter.  Turn blender to lowest setting and start adding very slowly the melted butter.  Just so you know the blender speed and hot melted butter are cooking the yolks. Taste for salt, pepper or maybe a little bit more lemon juice.  Set aside in a warm place near the stovetop.

Fill the pouching pan with water and bring it to boil, break an egg in each little pouching container.  Depending on your taste for wellness, the eggs will be ready in 3-6 minutes.

In the meantime, in a nonstick frying pan sauté the Canadian Bacons slices until golden and crisped to taste and toast the English muffins pre-cut pieces in a toaster or toaster over.

To assemble, spread each muffin half with butter, top with 1 slice of Canadian bacon, transfer a poached egg on top of the bacon and spoon the hollandaise sauce over each egg.  Sprinkle some pepper on top, you can also opt to sprinkle some chives or parsley.  Serve immediately.


Makes 4 one half/one egg servings

I also want to share with you how my first attempts making my hollandaise sauce looked, even though it tasted pretty good, they didn’t look good at all.  That’s when I decided to try blending it, sooo much easier! Give it a try!