Eggs Benedict

Weekend is just around the corner and if you already have a craving for my cinnamon buns why not make something even more decadent such as Eggs Benedict. Eggs Benedict is definitely a dish that you would not eat during the week or bother making at home. It is a treat announcing a lazy Saturday or Sunday and it makes you feel good, there is something about the runny egg mixing with the melted butter sauce on an English muffin.

First there is the Hollandaise Sauce and believe me once you make it at home you will be able to tell the difference between bad and good sauce in restaurants. The perfect hollandaise sauce tastes like creamy butter with a hint of lemon and freshly ground pepper.

HOLLANDAISE SAUCE

Serves 4

3/4 cup unsalted butter
3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
salt
1 pinch pepper

Directions

Remove 2 tablespoons of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm. In another saucepan whisk egg yolks until thickened. Add water and lemon juice and 1 tablespoon of the cold butter. Set saucepan over low heat and whisk for about 1 to 2 minutes.
Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
Whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Season with salt and pepper.

POACHED EGGS

Bring water to boil in a medium size saucepan. Make sure to have enough water to cover the eggs. Add about two tablespoons of vinegar to help the egg whites hold together. Break your eggs one at a time into small bowl and gently slide the egg into the water (make sure not to throw the eggs in there in a cooking frenzy unless you want to have scrambled boiled eggs) Cook for about two minutes. I usually cook two at the same time. Also remember not to put your eggs into boiling water, bring the water to boil and then to a gentle simmer before cooking the eggs.

Serve on top of a toasted English muffin topped with a slice of ham, turkey or whatever you fancy and pour your Hollandaise sauce over it.
I love to serve Arugula salad on the side with a splash of lemon juice, walnut oil, salt and pepper and roasted walnuts.

ENJOY!