Monday, May 9, 2011

Eggs Benedict


 Have you ever had Eggs Benedict? It's really yummy and rich and decadent and screams "make this for someone when you want to serve them breakfast in bed". I just made this for the very first time, and I was so pleased with how it turned out! I told Paul how pleased I was and he didn't believe me when I told him that I had never made it before. For some reason, he just figures that "Joey has made everything". That's SO not true! If that were the case, there would be no fun in trying new recipes! So, on that note, I'll say, if you've never made this before, you MUST try it! In fact, make it for someone and serve them breakfast in bed.
I betcha they'll love you for it !

8 thick slices of ham
4 English muffins, split
1/4 cup white vinegar
8 large eggs
salt and pepper
Hollandaise sauce

Brown the ham in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break the eggs into the water taking care not to break them. Reduce the heat to a gentle simmer.  Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of ham on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley, if desired.

If you'd like to use Canadian bacon instead of the ham, go for it!
I always use a small bowl to drop the eggs into the poaching water. Just carefully add each egg to the pan by cracking it into a small bowl and then letting it slide into the gently simmering water. Sometimes it helps to keep the egg together if you swirl the water into a gentle whirlpool around the egg after you drop it into the water.
 If you're having a larger group, you can easily poach them in advance. As you poach the eggs, put them in a big bowl of cold water. Refrigerate them, uncovered, up to three days. When the party is ready to eat, heat a Dutch oven full of water until it boils. Drop the eggs in -- again using the slotted spoon -- and simmer them about 30 seconds, just to warm through.

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