Thursday, September 13, 2012

{recipe} Eggs Benedict


This is one of my favorite breakfast recipes. Many, many people won't try and make this breakfast classic at home because, at first glance, it seems complicated. I'm here to tell you, it's not. Not at all actually. There is also a lot of give in the recipe for creating your own variations. The following recipe will run you through the semi-classic way I make the dish, and I've provided variations at the end that I also love to use.

***Note: My recipe cheats a little, and that is okay! I don't run around the kitchen like a psycho trying to make sure 4 parts of a recipe come out hot at the same exact time. I cheat with a microwave and save myself a headache.***

Ingredients
4 strips bacon, fully cooked and cut in 1/2
4 eggs
2 teaspoons rice vinegar
2 English muffins, cut in half

// sauce //

10 tablespoons butter
3 egg yolks
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon salt
Dash of your favorite hot sauce


Directions
Toast your English muffin halves and place on your plates. On each English muffin, top with 2 half strips of bacon. In a blender, throw in your egg yolks, lemon juice, salt and hot sauce - and leave it there for a moment. Melt the butter in the microwave on medium heat, until just melted {not too hot or boiling} and set aside. Bring a wide, slightly deep pan {large sauce pan} full of water to a simmer and reduce the heat so that the water is just on the verge of coming back to a simmer. Add the rice vinegar. Turn your blender on to blend the egg yolks, lemon juice, salt and hot sauce until the mixture starts to thicken a bit and lighten in color - approximately 30 seconds to a minute.

Put your eggs one at a time, gently, into the water to begin poaching. When all 4 eggs are in the water, set a time for 4 minutes. Turn your blender on low and drizzle the butter slowly into the half prepped sauce until it's all mixed in. Cover and set aside. Throw the English muffins with the bacon on top into the microwave for 15 seconds, or until slightly warmed again. Top each English muffin with a poached egg, then drizzle with your hollandaise sauce and serve! Enjoy!!


Variations
  • Use Canadian bacon instead of regular bacon
  • Use smoked salmon instead of regular strip bacon
  • Use prosciutto instead of strip bacon
  • Use whole wheat English muffins
  • Sprinkle with fresh chopped parsley for garnish