Eggs Benedict

Happy Father's Day to all the Dad's out there. I made eggs benedict for Mr. this morning. My first time ever making them, and only my second time ever eating them. I had them the first time just last week at a local Restaurant and I about fell in love with them, yes runny yolk and all (I'm not a runny egg fan). This may be my new favorite breakfast.

So I decided to make these and found this super easy recipe for Hollandaise sauce. Now, the sauce I had at the Restaurant was more savory in flavor not lemony, and I was hoping for that but this sauce is more lemony. I think next time I'll use less lemon juice and a dash of Worcestershire sauce. However reading into the reviews about it, lemony is what it's suppose to be, I had no idea, I haven't had it enough times to know. But having it with the eggs benedict tasted pretty good. How about you? Do you like it lemony? Anyhow, this method of making it is super easy and it comes out nice and smooth and thick.

Blender Hollandaise Sauce

slightly adapted from allrecipes

3 egg yolks
1/4 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

pinch of salt

2 dashes hot sauce

1/2 cup butter, melted

In the container of a blender, combine the egg yolks, mustard, lemon juice, salt and hot sauce. Cover, and blend for about 5 seconds.

Set the blender on high speed, and slowly pour the melted butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the sauce in a heat proof measuring cup, in a pan of hot water. Don't let it get too hot or it will thicken up.

 
Eggs Benedict
adapted slightly from Tyler Florence

8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
pinch of salt
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped chives, for garnish

Heat the canadian bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Keep both warm in the oven.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar and a little salt to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft (longer for a more cooked yolk). Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped chives. Yield: 4 servings

See how to poach an egg here.
I found just adding the eggs to the simmering water from a bowl was fine, no swirling the water is needed (like others may say).

Sharing this with Melt in Your Mouth Monday.

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enjoy,