Eggs Benedict




















The recipe for Hollandaise Sauce is on this blog already as a basic recipe, so if you'd like that recipe without all of the pictures, click here.  Then you can scroll down to the bottom to see the pictorial instructions for building the Eggs Benedict after making the mix!

If you are still with me...let me share my experience with making a dish I normally reserve for when I'm ordering off of a menu!


First I put my whole wheat english muffins in the toaster and started 2 eggs cooking in my favorite little egg pan (got it at some chef outlet store) I love it because I can spray the pan, crack 2 eggs into it and let it cook while I tend to something else. This time, it was the Hollandaise sauce.

In a skillet over medium heat, I melted 2 tablespoons butter and whisk it together 
with 1/2 cup of the Basic White Sauce Blend and 1 1/4 cups water. 
The sauce looks like this at first...very watery.



After it cooks on medium high heat for about 1 minute, it starts to thicken. When it will coat a spoon, like this, it is ready for the next step.....


...add 2 egg yolks and whisk into sauce over low heat for about another minute. Keep whisking so that it will disperse into the sauce. It turns the sauce a light yellow color, thickening it a bit more.



Now you add the last of the 'hollandaise' ingredients...

2 tablespoons lemon juice and some salt and pepper to taste. 
Stir and it is ready. 
This took about 3 minutes! Just in time for my eggs to be ready.

Well....maybe a little over done, but still good for what I need 
Official Eggs Benedict calls for Poached Eggs, 
but I haven't perfected making those yet, so this is my 'cheat'. 

So on to assembly of my Eggs Benedict. The whole wheat muffins are toasted and ready to go on the plate.

I'm a simple mom on a budget, so while Canadian Bacon was not in my fridge today (is it ever???) 
but some deli sliced ham was ready to be substituted. Two thin slices onto each muffin half.



Followed by my 2 eggs....


And then topped with a healthy portion of my fast and easy (and never fail!) Hollandaise Sauce.



As I went to photograph the final result, (see photo at top) I felt it needed a little garnishing, so I sprinkled over the top some fresh cilantro I had in the fridge . Let me just say...that is what made the first bite 'OVER THE TOP'. The hint of cilantro in the lemon/butter hollandaise sauce made me moan outloud! 


Let’s Eat!
Copyright© 2012 Around the Table with Tami


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