Eggs Benedict

4.3 (3)

When I go out to brunch, my eye often seeks out Eggs Benedict on the menu.  It is an American dish I really enjoy.  But I was always intimidated to make it at home because of the poached eggs and the hollandaise sauce.  I had never mastered the art of poaching eggs and I always thought hollandaise sauce was too complicated to make.  Until now.  I have discovered an easy way to make both.  Here is how I prepare Eggs Benedict.

Toast English muffins in the toaster then smear a bit of Dijon mustard on – I think that gives it a bit of a kick.  Next add the meat.  Today I used leftover warmed steak (YUM), but I usually use thick cut sliced ham which I always seem to have in the refrigerator.  I seldom have Canadian Bacon on hand, and I have come to prefer ham.

Then I make the Hollandaise sauce so it is ready to spoon on the top.  Did you know that Hollandaise sauce is one of the 5 mother sauces in French cooking?  It has many uses and is especially good on asparagus.  Blender Hollandaise sauce is all over the internet and that is how I make it.  Into a blender, put one large egg yolk, 2 teaspoons of lemon juice (I like it lemony) and a few dashes of hot sauce.  Pulse a few times until combined.  Then melt a ½ stick of butter in a measuring cup in the microwave just until melted and pour that through the hole in the top of the blender with the blender running.  Tastes for seasonings and add salt and pepper as appropriate.  If it gets too thick, you can always add warm water a teaspoon at a time.  Now the sauce is ready.

Let’s poach the eggs.  Into a 6-ounce ramekin or cup, pour ½ cup of room temperature water and a sprinkling of salt.  Crack in an egg and microwave for 1 minute.  Microwaves vary so start checking at the 45 second mark; and it make take 1 minute 10 seconds or so.  If you are poaching more than one egg, adjust the time accordingly and watch carefully through the door of the microwave.  When done, remove with a slotted spoon, dab on a paper towel to remove any excess water and place on top of the ham (or steak).

Then spoon the hollandaise sauce over, and sprinkle something green on top.  I usually use chopped chives, dill, or parsley.

And that is it.  I was so proud of myself when I found these two easy solutions to what intimidated me and kept me from making Eggs Benedict at home.  I hope you will try it.