Eggs Benedict Recipe

It wasn’t until I went to New Orleans a few months ago when I came to appreciate Eggs Benedict. I’ve never liked runny eggs in any form; sunny side up, not all the way scrambled, and especially not poached. Egg yolks were just not my thing and never appealed to me. I guess it was something about the “Big Easy” that turned me on to it. When I went to New Orleans, I was determined to have a New Orleans based breakfast. My boyfriend and I order things that we would probably never get at home like Brioche French Toast, Seafood Eggs Benedict, Shrimp and Grits, and Beignets. Yes, we had a good ole time.

The dish that we were both equally nervous about was the Eggs Benedict. Neither of us had ever had runny eggs in that way before so we really didn’t know what to expect. We both took a bite of the delicious seafood patty that topped the crusty and buttery English Muffin covered in Hollandaise Sauce and, to our delight, we both really enjoyed it! We couldn’t get enough of it actually. We’ve been hooked ever since.

This Eggs Benedict Recipe is quite simple to make and it takes no time. I think people get nervous about the idea of poaching eggs, like I was, and making Hollandaise sauce because it is a sauce that has to be made delicately. I promise you people, it really isn’t that big of deal. I made this dish a couple of weeks ago and my boyfriend was hooked. In fact, he ate two Eggs Benedict’s and a couple of the Banana Pecan French Toast that I posted last week as well. He was in heaven. I promise you, if you give this recipe a try, you will be in heaven too!

Because I am all about making things easy, I rifled  the internet for the easiest Hollandaise sauce I could find. Where did it take me? To the food blogging Dahli Lahma herself, The Pioneer Woman. Her Hollandaise Recipe is so easy. You will wonder why you were nervous in the first place. If you have a blender, then you are in the money.

Poaching eggs isn’t so bad either. You should have seen me in my kitchen when I pulled out my first poached egg. I was jumping up and down like a little kid. That was the moment that I knew I could cook anything if I put my mind to it….anything. I took some pictures for you so you can see how easy it is to poach an egg! Go for it!

Hollandaise Recipe adapted from The Pioneer Woman

Eggs Benedict Recipe

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Ingredients

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• FOR HOLLANDAISE SAUCE
• 2 sticks butter
• 3 eggs, separated
• 1 whole lemon, juice of
• 1 tsp. salt
• 1 tsp. cayenne pepper
• FOR EGGS BENEDICT
• 4 eggs
• 2 tsp. white vinegar
• 4 English muffins
• 4 pieces of smoked pork ham ( I used turkey)
• 2 tbsp. butter

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Instructions

1. To make the Hollandaise Sauce:
2. – Melt the two sticks of butter on low to medium heat ( you don’t want the butter to burn). Once the butter has melted, set aside.
3. – Separate three eggs from yolks and the whites. Place the egg yolks in a blender. Turn the blender on low to allow the yolks to combine then begin to pour the hot butter into the blender while it is still on low. Pour the butter very slowly with a thin stream going into the blender. You don’t want those yolks turning into eggs or curdling. Once the butter is gone squeeze in the juice of a whole lemon while the blender is still on. Then add the salt and pepper while the blender is still on. Continue to blend for a few more seconds. Set aside.
4. For Eggs Benedict
5. – Bring a pot of water and add the vinegar. Bring the pot to a slight simmer, not quite boiling, basically, steaming.
6. – Break an egg into a ramekin and carefully place the egg into the water where it is submerged with water and allow to cook for 2-3 minutes. Remove with spoon strainer and pat dry with a clean kitchen towel or napkins and place aside. Repeat the process for the remainder of the eggs.
7. – On a separate burner, cook your ham on each side for about 2-3 minutes and toast the English Muffins in the toaster and using the butter spread on the English Muffins. Place the English Muffins on a plate (face up), place a piece of ham on top, a poach egg, and pour some of the Hollandaise on top of the poached egg and serve.