Saturday, August 20, 2016

Eggs Benedict...

often requested by Rick as this is his all time favorite breakfast! So, that was on the menu this morning!

Meal Plan Monday ... #26


What you will need:

Thomas Nooks & Crannies English Muffins

Canadian Bacon

Eggs for poaching in boiling water with 1 tsp. Distilled white vinegar

Blender Hollandaise Sauce (recipe follows)

I toast split English muffins in my toaster oven in lieu of my toaster as they toast more uniformly.

I sauté Canadian bacon slices in small amount of butter just to heat through.

Using about an inch of water with vinegar added, poach eggs about 2-1/2 to 3 minutes, remove with a slotted spoon.



Blender Hollandaise Sauce

In a 4 cup glass measuring cup, whisk together:

5 egg yolks
1/2 tsp. Dijon mustard
1 Tbsp. Lemon juice
1/4 tsp. White pepper

Melt 1/2 cup butter in a glass measuring cup in microwave. While hot, drizzle into egg yolk mixture with blender running. I use my immersion blender & blend while adding the butter.

On serving plate, place split toasted English muffin.
Top each half with a slice of Canadian Bacon.
A poached egg on each muffin half.
Ladle 1/4 cup Hollandaise sauce over each muffin.
May be garnished with fresh snipped parsley or chives.

Enjoy!







2 comments:

  1. I'll be trying this this weekend! don't have a blender, so your idea of using the immersion blender is genius!

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  2. Glad it will work for you, I do have a blender, just hate pulling it out, washing it & putting it away!
    Love my immersion blender, used it a 2nd time today for my vodka sauce!

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