Sunday, April 12, 2009

Easter Eggs Benedict

A few years ago we began a tradition of going to church on Easter Sunday and coming home for some filling Eggs Benedict. True to form, they were outstanding today! My husband's plate was so clean I told him he could return it to the cabinet.
You may have already taken notice that I have regular bacon instead of the traditional Canadian Bacon. I prefer the crunchy and saltiness of regular bacon and have always ordered and made my eggs benedict that way. If you have children, have them help you. there are many steps in this process and an extra set of hands can be helpful.
Cook 2 Slices of Bacon Per Person and let cool on a paper towel. In the spirit of speed, break open Eggs, 2 Per Person, into individual dishes ready to be poached. Split open all of the English Muffins you are using. Place 1 Stick of Butter in a pan ready to be melted. In blender, add juice of 1 Lemon and 3 Egg Yolks and whirl til light and fluffy. Over medium heat, heat 3" of water in a shallow pan or pot. Melt butter on as high a heat possible without burning. To finish Hollandaise, while blender is running, drizzle butter into blender. I like it on the lemony side (meaning I add more than juice of 1 lemon) and if you like it that way too, return Hollandaise back into a double boiler over medium heat, stir with a wire whip while it thickens slightly. Place into gravy boat and add a sprinkle of cayenne pepper to the top. Toast English Muffins.
Place on plate and top each half with 1 slice of bacon, broken in two. Drop 2 eggs into the water on opposite sides of the pan of water. Let cook for about 3 minutes. Remove with a slotted spoon and let drain. Place on top of bacon. Add hollandaise and eat! Mothers Day is coming up!

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