This homemade version of eggs benedict tastes soooo much better than any restaurant version I ever had!  It’s done in 5 steps, so it depends on how efficient you are at multi-tasking, as to how fast this dish can be prepared.  More importantly, just try to keep everything warm while preparing the remainder.

Eggs Benedict

  • bread
  • bacon (sliced canadian bacon is preferred, but regular bacon strips will work)
  • eggs
  • hollandaise sauce

Step 1:  Slice your favorite, all-purpose, homemade bread.  I used this recipe.  Toast top side in a broiler, just until golden.

Step 2:  Cook bacon in skillet until semi-crunchy, then lay between papertowels to get rid of excess oil.

Step 3:  Poach eggs.  Heat a large skillet with about 1.5 inches of water over high heat until it boils.  Crack an egg, and holding as close to the water as you can, gently open and allow the egg to slip into the boiling water.  Note: Fresh, free-range eggs work best for poaching.  Older or CAFO eggs tend to fall apart.  Let egg sit about 3-5 minutes, or until whites have cooked and yolks just begin to thicken (but not cook through).  Use a slotted spoon to gently scoop egg out of water.  I prefer to set the egg on a dish to give the excess water a chance to run off, but this is optional. 

Step 4:  Prepare hollandaise sauce. 

  • 3 lg egg yolks
  • 1/4 cup water
  • 2 Tbs. lemon juice
  • 1/2 cup butter, cut into eight pieces
  • 1/4 tsp salt

In saucepan, use wire whisk to whisk together egg yolks, water, and lemon juice until blended.  Cook over med-low heat, stirring constantly with spatula, until mixture just begins to bubble at edge (about 6-8 minutes).  Reduce heat to low.  Whisk in 1 piece butter at a time, until all butter has been used, and sauce begins to thicken.  Remove from heat, stir in salt.  Before sauce thickens too much, assemble:

Step 5:  Assemble entree:  Lay a slice of bread on plate, toasted side up.  Lay 1-2 pieces of bacon on bread, scoop an egg onto bacon, and then drizzle with hollandaise sauce.  Enjoy!

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