Eggs Benedict

My husband and I have recently made a routine of making a really good breakfast every Sunday morning.  Usually he makes his AMAZING biscuits and gravy.  But today he had to work so I thought I would whip up something easy but more decadent than my regular weekday breakfast which usually consists of fruit, yogurt and cereal.  And so...Eggs Benedict!

Ingredients:  English muffin, Canadian bacon, eggs, butter, lemon juice, salt, pepper and cayenne pepper.

Make the Hollandaise sauce first because it can sit at room temperature while the eggs cook.  To make it, start by melting some butter.

Add egg yolks, freshly squeezed lemon juice, salt, pepper and a pinch of cayenne pepper to a blender.

Blend on low speed for about 15 seconds.  Then, with the blender running, pour in the melted butter and blend for about 30 more seconds until you have a thick but pourable sauce.

Yum!  Let this sit while you make the rest of the dish.

Melt some butter in a non-stick pan over medium heat and toast the English muffin.

Then lightly brown some slices of Canadian bacon.

Rinse the pan with cold water to cool it down and wipe it out with a towel.  Heat some more butter over medium heat until it bubbles.  Then crack your eggs into the pan and season with salt, pepper and cayenne pepper.

This is a shortcut method to poaching eggs.  Add a couple of tablespoons or so of water to the pan and partially cover it so some of the steam can escape.

Let them cook for a minute or two depending on how runny you like the yolks.  The water will slightly poach the eggs.  When they are done you can use a spatula to cut off the very thin edges of the egg whites.

To assemble, layer the toasted muffins.

Browned Canadian bacon.

And "poached" eggs.



Drizzle the Hollandaise sauce over the eggs.

And breakfast is served!  I like my eggs soft but not too runny, but you can cook them however you like.  Serve this with mimosas or bloody marys and you have the perfect Sunday brunch.  This makes me miss my days in the city.

Link to the printable recipe:

Note, this recipe is for the Hollandaise sauce only.

Hollandaise Sauce

Source:  Barefoot Contessa