Eggs Benedict, Unleashed p. 799

This is really a triple whammy recipe as you are really just assembling several seperate things.

First toast your english muffins. I hate english muffins and didn’t have any (I made this spur of the moment one Sunday morning) so I used regular bread. A nice french bread or something fancier would probably have been better, but I was a poor planner for this meal.

Make a hollandaise Sauce (page 59-60). This mixes egg yolks, butter, lemon juice and some cayenne. Careful with the cayenne, I made mine too spicy. Keep it warm while you prepare the ham and eggs.

Next you will heat up your Canadian bacon. It only takes a minute or two, you just want to get it warm and crispy. Once done, let it drain on a paper towel.

Final step, poached eggs. I must admit a deep fear of poaching eggs. I’ve never had a poached egg before, but I’ve witnessed the process on cooking shows and read about it on various cook books. It seems weird and a freak of nature. So I was very hesitant about this step. But it ended up okay. The water had a milky foam over it, but my perfectly poached eggs were still in there and okay!

Finally assemble. Toast, bacon, eggs, and generous spoonful of hollandaise. Enjoy!

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