One of my favourite morning meals is Eggs Benedict. It’s what I will get at any breakfast restaurant and now I decided to try my hand at making it. I didn’t have Canadian bacon or hash browns, but this was my first time making it. Let’s not complicate things even more by adding extra stuff. I had limited ingredients and was nervous about properly poaching an egg like how I have seen on t.v. So here we go!
- 7 large eggs
- 1/2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- Garlic salt to taste
- Pepper to taste
- Softened butter or margerine
- 3 tbsp of vinegar
Fill a medium pot with water and add the vinegar. Put on the stove (high) to boil. While that’s heating up, set aside 4 eggs (those will be your poached eggs). In a small bowl or cup, try your hand at separating egg yolks. This is to make your Hollandaise sauce.
I can only hold 2 eggs at a time.
I broke the first yolk into the mixing bowl
When you have three yolks separated, add in lemon juice, butter, Worcestershire sauce, pepper (I am not a fan of pepper so I only put in a tiny dash) and garlic salt. I would have loved to add in fresh dill but I had not been out to the store in a while and didn’t have any.
Whisk the ingredients together and pop the bowl into the microwave for 20 -25 seconds. I learned later after research that if you don’t find it thickens enough, you can add a small dollop of mayo.
Your water should now be boiling.This is the part that I was nervous about. I didn’t know if I would screw it up and waste some eggs. I turned down the heat for the element to med-high. Now is also a good time to toast bread or english muffins.
So I cracked each as egg delicately as possible (no pictures of the egg cracking process) and plopped them into the water. If you are heat sensitive, this may be harder for you as the water and steam may touch your hands.
I like my eggs runny so they didn’t stay in the water too long, maybe a minute or two. The eggs poaching looked like this.
After letting them poach for about 1 – 2 minutes, take a slotted spoon and gently lift the eggs out of the water and place them on your toast.
Microwave the Hollandaise sauce for another 10 seconds, whisk and pour over eggs and toast. For OH I added Siracha as an extra kick in flavour. He enjoyed it immensely.
Next week there will be a special guest for the blog post. He’s going to be taking you through the steps of a easy recipe that is yet another breakfast!