Every Sunday I like to start the day by presenting LB with a special breakfast or brunch. Typically I will fry shredded hash browns laced with red pepper flakes and serve them with a soft cooked egg and pumpernickel toast. Today I decided to do something different.
My obsession with the Food Network and Cooking Channel has inspired me to try new things. For brunch today LB and I enjoyed Eggs Benedict. That’s right… I made it myself!
This is how I did it
Eggs Benedict for two
Ingredients
- 4 pieces of bacon
- 2 tablespoons chopped parsley, for garnish
- 4 eggs
- 2 teaspoons white vinegar
- 2 English muffins
- Butter
for the Hollandaise sauce
- 5 Tablespoons unsalted butter
- 2 egg yolks
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
Process
1 Slice the bacon
into 3 pieces. Set bacon on a plate atop the toaster oven.
I used sliced, precooked bacon because it is less mess and much faster that frying bacon. If I had smoked salmon in the house, I would have used it instead.
2 Bring water to a boil
in a large saucepan two-thirds-filled with water, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
3 Make the Hollandaise sauce
in a blender. Melt 5 Tbsp unsalted butter and set aside. Add 2 egg yolks, 2 teaspoons of lemon juice, 1/2 teaspoon salt in a blender, blend on low for 20-30 seconds. On lowest setting, slowly drizzle in the melted butter, while continuing to blend.
4 Poach the eggs
one egg at a time, obviously. Crack an egg into a small bowl or cup and slide it into the simmering water. Once the white begins to envelope the yolk, add another egg, until all four are cooking. Turn off the heat, cover the pan, and let sit for 2, 3, or 4 minutes. The timing is dependent on how runny you like your eggs. This typically calls for experimentation until you figure out what to do to have the eggs exactly the way you like them. Remove the poached eggs with a slotted spoon and let drain on a plate lined with paper towels.
5 Slice the English muffins and toast
until lightly crispy and golden brown. Butter the English muffins and set them on a plate to assemble the Eggs Benedict.
6 To assemble
top buttered English muffins with bacon slices. Place a poached egg on top of the bacon covered muffin. Pour Hollandaise over the top. Garnish with parsley (or whatever greenery you like) and serve at once.
Happy Sunday Mornin’!
ENJOY!
7 Hit the treadmill
You may have just consumed 900 calories!
https://youtu.be/AK-Yrw4uVCA
LB loves them!
A rainy weekend turned out to be a pretty good weekend!
Next I mixed together flour, cayenne, salt, and pepper in a large zip top bag to easily coat each chicken piece in the seasoned flour. It reminded me of 
Next I removed the lid, turned the chicken, and fried for another 5 minutes. Then removed the chicken from the oil and placed on a wire rack.
