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Eggs Benedict is PERFECT for Mother's day or any special breakfast....


Per person you will need
1/2  english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce

There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.

Blender Speedy Way

11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Melt the butter, and allow to cool for about 5 to 10 minutes

mean time

Add egg yolks to blender with the lemon juice and blend on medium speed until the eggs lighten then turn blender to lowest speed and slowly, slowly, slowly drip in the butter add salt to taste and cayenne.   You may thin down if necessary with a little more lemon juice or water...
pour the sauce into a container you can pour from and keep warm.

If it breaks... pour the hollandaise into a stainless steel bowl and place in a ice bath... fill 1/2 full with ice, add water to cover. and stir the hollandaise until it starts to thicken up again...you have just saved the sauce..

Toast your english muffins, and spread with butter.

Poach your eggs.  actually start your water to simmering while you are making your sauce...you don't want your water to boil, as it will make for a tough egg white, and can cause your egg to break due to the movement of the water.

Break your eggs one at a time into a small dish, I use a small bowl, and slide the egg into the simmering water, they will hold their shape better if you slide it into the edge of the pan.
Cook 3 to 5 minutes until the whites are coagulated and the yolks are runny.... if you don't like a runny egg... you can cook the egg to the desired doneness....

remove with a slotted spoon and serve immediately.  ( if you are making poached eggs for a crowd, a trick it to plunge them into ice water to stop the cooking, and when you are ready to serve reheat in hot water)

while the eggs are poaching, heat your Canadian bacon, on a griddle, in a pan, or even in the mircowave until hot..

Place the English muffin on the plate, add the bacon, place the egg and add the Hollandaise... garnish with a sprinke of chopped parsley or a pinch of cayenne.

You can change this up too...how ever you like... such as smoked salmon instead of the Canadian bacon, you can use regular cooked bacon ... what ever you like...you can also make Eggs Florentine, if you have a gluten free person by using a bed of hot buttered cooked spinach instead of the English muffings...

Personally... my favorite is with a couple of cooked asparagus on it right before I had the sauce... Now we are talking my friend...  good stuff.


..In the sauce blog... you can read how to make Hollandaise by hand...

Have a happy day... and enjoy!

Eggs Benedict is PERFECT for Mother's day or any special breakfast....


Per person you will need
1/2  english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce

There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.

Blender Speedy Way

11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Melt the butter, and allow to cool for about 5 to 10 minutes

mean time

Add egg yolks to blender with the lemon juice and blend on medium speed until the eggs lighten then turn blender to lowest speed and slowly, slowly, slowly drip in the butter add salt to taste and cayenne.   You may thin down if necessary with a little more lemon juice or water...
pour the sauce into a container you can pour from and keep warm.

If it breaks... pour the hollandaise into a stainless steel bowl and place in a ice bath... fill 1/2 full with ice, add water to cover. and stir the hollandaise until it starts to thicken up again...you have just saved the sauce..

Toast your english muffins, and spread with butter.

Poach your eggs.  actually start your water to simmering while you are making your sauce...you don't want your water to boil, as it will make for a tough egg white, and can cause your egg to break due to the movement of the water.

Break your eggs one at a time into a small dish, I use a small bowl, and slide the egg into the simmering water, they will hold their shape better if you slide it into the edge of the pan.
Cook 3 to 5 minutes until the whites are coagulated and the yolks are runny.... if you don't like a runny egg... you can cook the egg to the desired doneness....

remove with a slotted spoon and serve immediately.  ( if you are making poached eggs for a crowd, a trick it to plunge them into ice water to stop the cooking, and when you are ready to serve reheat in hot water)

while the eggs are poaching, heat your Canadian bacon, on a griddle, in a pan, or even in the mircowave until hot..

Place the English muffin on the plate, add the bacon, place the egg and add the Hollandaise... garnish with a sprinke of chopped parsley or a pinch of cayenne.

You can change this up too...how ever you like... such as smoked salmon instead of the Canadian bacon, you can use regular cooked bacon ... what ever you like...you can also make Eggs Florentine, if you have a gluten free person by using a bed of hot buttered cooked spinach instead of the English muffings...

Personally... my favorite is with a couple of cooked asparagus on it right before I had the sauce... Now we are talking my friend...  good stuff.


..In the sauce blog... you can read how to make Hollandaise by hand...

Have a happy day... and enjoy!