I accepted a brunch challenge from Erin and finally tackled Eggs Benedict, a breakfast favorite that we usually would treat ourselves to at restaurants. The basics, while a bit fussy, are not terribly difficult.
For the Hollandaise Sauce, you will need:
- 6 tablespoons of butter
- 2 egg yolks
- About a tablespoon of lemon juice
- 1/2 teaspoon of salt
- Dash of cayenne or Tabasco, to taste
For the rest, you will need:
- 4 eggs
- 2 tablespoons white vinegar
- Spinach (or other greens if you like
- Bacon or Canadian bacon (optional)
- English muffins
What you do:
- To prepare the hollandaise sauce, melt the butter, and whisk together the egg yolks and lemon juice. I used a hand mixer, but you can also do it by hand or use a blender. Once whisked together, slowly drizzle in the melted butter and continue to mix until it thickens a bit. Whisk in the salt and cayenne or Tabasco, if desired.
- For the eggs, take a large pan and fill it about 2/3 with water and bring to a boil. Add the vinegar, then bring the water to a simmer under medium heat.
- Crack each egg individually in a bowl, and then slide it into the water. Give each a few seconds to constitute before adding the next.
- Once they are all in the water, cover, turn off the heat, and let it sit for about 4 minutes.
- From here, serve however you like it. There’s traditional with English muffin and Canadian bacon, or English muffin and spinach. In my case, I sauteed some spinach with onions and tomatoes, added a little arugula to that on the plate and served the eggs on top of that with a drizzle of hollandaise.
