 OK. Put on your white gloves and your pursed lips and practice your hoity-toity vernacular – you know, like “Raww-thuh!” and “Well, ah say!” and “Candlelight Suppahh”. It’s time to chow down – oops, I mean – partake in the breakfast delicacy called Eggs Benedict. I’m sure you know that ALL Oklahomans consider this to be a staple of Okie cooking. Why, just the other day I heard a camouflage-clad gentleman tell his wife, “Honey, I invited Benedict ta come real early fer breakfast before gettin’ out to the deer stand. Let’s have eggs.” Eggs and Benedict in the same sentence – what’d I tell you? This favorite-of-mine breakfast dish is also great as a brunch treat or a light luncheon surprise and Mr. Fix-It and I like it for dinner on 113 degree evenings!! I promise, if you fix this, your family and friends will think you’ve been sneaking out to the local culinary institute. They’ll have no idea that you’ve really been hitting the Dunkin’ Donuts across town. For the best flavor and the most impressive effect you must make this dish from scratch. However, if you are a weenie or tired or frustrated, have worked all day, have screaming children, did not sleep well the night before, have broken your leg or have just found out that the moon landing was totally staged, there is “store-bought” for most of it to make it easier.  The trick to any meal like this is to have your breads made ahead of time. Many people have “baking day” where they make the different breads, desserts and other baked treats that will be used for the week. Patrice Lewis at The Rural Revolution did a lovely picture study of her baking day of English Muffins, pies and quiches. For Eggs Benedict, you need those English Muffins. It’s ok if you want to use those old, sorry, dry, tasteless excuses for bread from the store, but if you want REAL taste, make your own. My recipe and picture directions are found HERE This recipe makes anywhere from a dozen to 14 muffins. Put them in a plastic bag in the frig and they are ready for you to use when you need them. First, I’m going to give you the recipe and instructions for the Hollandaise sauce needed, which can be used on more than just the eggs. Asparagus, broccoli and other steamed veggies are great with this topping. The recipe is easy and takes just minutes. Leftover sauce can be stored in the refrigerator or in the freezer and reheated with a little water to thin. However, if you are in a hurry, McCormick’s makes the best substitute and you can find it in most groceries on the mixes isle. (And it’s low in calories) Finally, I’ll give the instructions for putting the Eggs Benedict together.  So get out your chef hats and let’s get started: Serving for 4
 Melt butter in a bowl in the microwave or in a small pan on the stove. Set it aside to cool slightly.  You can use a double boiler and I have one, but I prefer to do a shallow, stainless bowl over a pot of boiling water because it makes it easier to whip the eggs and there are no crevices that can’t be reached. In either case, fill the lower pan to halfway with water and bring to a slow boil.   Place egg yolks into a bowl or into the top section of the double boiler. HINT: Freeze egg whites in ice trays and pop out when frozen, storing in a freezer bag. You can thaw them for meringue, to add to eggs for scrambled eggs or to use in recipes.  Add cold water  Scramble the eggs and water until light and frothy  Place the bowl or double boiler top over the pan of boiling water and immediately begin whisking vigorously. When the eggs start to thicken begin slowly adding melted butter, continuing to whisk to keep from lumping. If there are any lumps, just keep vigorously whisking.  Continue to slowly add butter  Whisk until light and smooth. Turn the heat down to low  Add lemon juice 1 teaspoon at a time and continue stirring. Taste between teaspoons to check the flavor. You may not like as much lemon as I do.  Add chicken bouillon and stir until dissolved. Cover the sauce with plastic wrap and leave over warm water on low.
 Poach eggs. I am using a vintage Salton poacher here, but you can actually poach them by just pouring a large egg into boiling water that you have stirred quickly. I am only doing two eggs here, but there is enough sauce for four.  Meanwhile, using a fork, split English Muffins  Either toast them or butter them and place them butter side down on a hot skillet. Cook until golden brown. Place muffins on plates.  Fry Canadian bacon or smoked ham on a hot skillet for 15 – 20 seconds on each side and then place on one side of each English Muffin  Place egg on top of Canadian bacon or ham  Pour sauce over the center of the egg and down the sides of the muffin. Pepper to taste. Serve with fruit and other muffin slice, buttered and with jam if you like. |
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Oh man, that looks SOOO good! Eggs Benedict is my favorite thing to order when we get breakfast out! Thanks for sharing the Hollandaise sauce recipe!
Well get in there and make you some…and then tell me how it turned out!! 🙂