Monday, December 23, 2013

Eggs Benedict Recipe

GUEST POST BY: 

Eggs Benedict As a child, breakfast really wasn't a big deal in my family. My mother cooked dinner (and we all helped), but we had to fend for ourselves for breakfast and lunch. Christmas morning was no different. The only thing special that we did for breakfast on Christmas morning was donuts from a local bakery. When I married my wife, however, I quickly discovered that her family had quite a different tradition. They actually do have a breakfast on Christmas morning. Well, a brunch is more like it. And what is an integral part of any brunch? Eggs Benedict. Eggs Benedict is a
classic brunch menu item
 I can remember the first time I had had Eggs Benedict. Actually, I can remember the first time I had heard of Eggs Benedict. My sister was in culinary school and her class was hosting a brunch at a local restaurant that was well-known for it. I pointed to the Hollandaise sauce and asked what that was. Oh, it's for Eggs Benedict. What's Eggs Benedict? My sister was fairly mortified. My job as a brother? Accomplished. According to legend, Eggs Benedict was created as a hangover cure by Lemuel Benedict in the Waldorf Hotel. He asked for buttered toast, topped with a poach egg, crisp bacon, and a side of Hollandaise. The maitre d'hotel liked it but changed the toast to an English muffin and the bacon to ham. Interestingly, there is a version of the dish, called Eggs Blackstone, that still uses streaky bacon. Many people shy away from making Eggs Benedict themselves because they believe that poaching an egg or making Hollandaise sauce is difficult. Let me assure you that neither is particularly the case. Like any sauce, Hollandaise does take practise and patience to keep lump-free, but the lumps tend to be small and do not detract from the dish. In fact, I only actually noticed the small lumps in my Hollandaise when I was spooning it onto my eggs. Likewise, poaching an egg is a lot easier than it sounds. A poached egg is basically a soft-boiled egg (like a hard boiled egg with a runny yolk) cooked outside of the shell. You simply drop the egg in a pot of simmering water and some vinegar. The vinegar acts as a coagulant to keep the egg white together while it cooks. Two and a half minutes and it's done!

Eggs Benedict Recipe

Ingredients
  • 2 eggs
  • 1 TBSP vinegar
  • 1 English muffin
  • 2 slices Canadian Bacon
  • 1/4 cup Hollandaise sauce
Directions
  1. Bring a small pot of water to a simmer. Add vinegar.
  2. Gently crack one egg into the water. Repeat with second egg. Cook for 2 1/2 minutes. Use slotted spoon to remove egg from water.
  3. Lightly toast English muffin. Top each half of muffin with slice of Canadian Bacon.
  4. Place poached egg on top. Drizzle Hollandaise sauce over egg.
Servings: 2. Calories: 450. Fat: 18.1g Sat. Fat: 5.8g Cholesterol: 284mg Total Carbs: 30.4g Fiber: 2g Sugars: 2.4g, Protein: 40.2g
Does your family have any traditions for Christmas breakfast? Do you have a big meal or just enough to hold you over until dinner?
writes at If You Can Read, You Can Cook where he shares easy recipes and kitchen tips for people learning how to cook. He believes that cooking great meals isn't as hard as people thing and is really just reading and following directions. As his mother always told him as a child, "if you can read, you can cook!"

Below the collage are links to all of the posts that participated in our Blog Swap Meet: Holiday Recipes!
Stop by and visit them all!
dec blog swap meet collage 400

If You Can Read, You Can Cook posted on The Patriotic Pam
The Patriotic Pam posted on If You Can Read, You Can Cook
Cook in 5 Square Meters posted on Dizzy Busy and Hungry!
Dizzy Busy and Hungry! posted on Anyonita Nibbles
Anyonita Nibbles posted on Cook in 5 Square Meters

3 comments:

  1. Thanks for hosting my post and participating in this month's blog swap!

    ReplyDelete
  2. Never had Eggs Benedict but i'd love it. I'm starting to develop a taste for runny egg yolk.

    ReplyDelete
    Replies
    1. Same here. As a kid, I didn't like it. But as I've grown older, I've started to appreciate it more.

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