Eggs Benedict

>> Friday, October 9, 2009

The other morning, I decided to treat myself to a yummy breakfast. Eggs Benedict is something I very rarely get the pleasure of eating. I mean, it's almost the furthest thing from figure-friendly that you can possibly eat. All that butter. That yummy, yummy butter. Anywho, I deserved a treat, if I did say so myself, so I made up a batch. Just for me. And I ate almost the entire batch of hollandaise. By myself. Haven't stepped on a scale since. ;)

This meal really is pretty easy, if you follow the steps correctly. It comes together in minutes and is a really fun breakfast to change things up a bit from the everyday bowl of cereal. Yes, I just confessed that I rarely actually make breakfast. See, by serving such a gourmet breakfast (cereal) most mornings, it doesn't take much to actually impress the fam when I do want to make breakfast. Totally works in my favor! And when I do want to impress with a nice breakfast, I love meals like this that come together so fast but are still showing off more than a bowl of Corn Flakes would.

The sauce is going to be the tricky part. But it's really not that tricky. You have to use a double boiler to make this sauce. You'll need 2 pots (or one pot and a metal bowl). Fill the bottom pot with a couple inches of water, making sure that the water level DOES NOT TOUCH the upper pot. That is EXTREMELY important. If the water does touch the upper pot, your eggs will scramble, which will ruin your sauce. So just do 2-3 inches of water at the very most.

Then place your other pot (or metal bowl) on top to make sure the water level will not end up touching the bottom of the upper pot (or metal bowl). Then take it off the top BEFORE you turn your burner on to bring the water to a boil. That is the second VERY important part. You need to add the sauce ingredients to a COLD pot (or bowl), otherwise, again, the eggs will scramble.

Ready?? ;) On we go!

Hollandaise ingredients:
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
1/2 cup butter, brought to room temperature and cut into thirds
1 teaspoon salt**

Bring water to a boil. Meanwhile, crack eggs, discarding the whites (or save them for a more waistline-friendly breakfast later in the week, since you'll need it after this dish!). Place yolks into your COLD upper pot (or metal bowl). Then add lemon juice, water and salt.

**NOTE: If your butter is salted, OMIT the salt**

Now place on top of the other pot. Whisk CONSTANTLY. When eggs start to slightly thicken, add first 1/3 of the butter. Once that is melted, add the next 1/3. Repeat with the remaining 1/3. Whisk another minute or two, until sauce is very smooth and thickens slightly. Remove from heat IMMEDIATELY.

To assemble Eggs Benedict: Toast English muffins. Top each half with a slice of Canadian bacon (or thinly sliced deli ham works fine, too, if you have that on hand!), then a poached egg (I like my yolks to be runny still for this dish, so I only poach the eggs for about 3 minutes), then smother with sauce. Face it, you're gonna gain like 2 pounds just by looking at it, so be generous with the sauce!! Enjoy. Then go for a run. 10 miles should do it.

What's your favorite I-don't-care-if-I-gain-10-pounds breakfast?


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