I absolutely love Eggs Benedict, and I’ve recently acknowledged that it’s the Hollandaise that I love – the rest, for me, can be anything that resembles the ‘original’ assembly of component parts.
Taking this to heart, I prepared a Quick Sunday breakfast using
Toast instead of English Muffins
Fried eggs instead of the fiddly poached variety and
Canadian bacon – I did have this, but I could have used any variety of ham
or bacon that I usually have on hand.
Bread toasted, Canadian bacon in the pan, ready to be heated, I prepared the ingredients for the sauce and had them ready. Then I began frying the eggs – two for each of us. Then…
In one small bowl I whisked then in another small bowl I
3 egg yolks microwaved half a stick of butter
2 Tbsp. Lemon juice for 30 seconds –
Pinch of salt and pepper just enough to melt it.*
Using my immersion blender, I gradually poured the melted butter into the whisked yolks until I had my sauce. * Note that this is Julia Child’s Blender Hollandaise recipe – very lemony, which I love, however, because she used a whole stick of butter. The whole stick makes for a thicker sauce, but neither of us needed that extra butter.
I heated the bacon then began to assemble the dish – bread, meat, eggs, sauce. There was more than enough sauce, and I had the three egg whites too, so I am planning to use them, along with a few more eggs, for a scramble egg breakfast one day this week.
I didn’t take pictures of this preparation – I’m not ready for pictures on a Sunday morning – so I’ll google the topic and see what I can find to decorate this post. As Julia said: “Bon Appetite!”