Have you ever had eggs Benedict? I hadn't. Neither had my husband. That's why he wanted it for Father's Day breakfast. I have to say it is incredibly delicious! I never would have guessed it. In fact, I wasn't all that excited. But now I am. I wouldn't mind making this every week! It's so easy and versatile. For example, eggs Benedict are traditionally made with poached eggs and Canadian-style bacon. But you can just as easily -- and deliciously -- make them with fried eggs and ham. Try them, try them, Sam-I-Am!THE RECIPE:
Eggs, fried or poached (directions below)
English muffins, split, toasted and lightly buttered if desired
Slices of Canadian bacon or ham, heated
Hollandaise sauce, a must-have (directions below)
Place ham on muffin. Top with egg, then sauce. Serve warm.
Poached eggs:
Lightly grease medium skillet. Fill halfway with water. Bring to boiling, then reduce heat to simmering. Bubbles should begin to break water's surface. Break egg into measuring cup. Carefully slide egg into simmering water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove with slotted spoon.
Hollandaise sauce:
Option 1 -- Buy a packet of powdered mix, which requires you to add milk and a little butter. That's what we did. You'll find it with the other gravy and dressing packets.
Option 2 -- Make your own. There are tons of recipes online.
2 comments:
I've got another yummy rendition..."poor man's hollandaise sauce," which is essentially a can of Campbell's Cheddar Cheese soup warmed up in a pan. It's good to water it down a little too. Yum.
I've only tried Eggs Benedict once I think, but I've been meaning to try it again at home. This looks delicious!
So... do you want to add your DoughEatery to The Hive yet? Email me if you do!
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