 "Photo: Photo by: Will Trentman")
Since breakfast is the most important meal of the day, I am giving you a delicious recipe for Eggs Benedict, for a step up from your typical bowl of cereal. My family has always made this for special occasions, and I hope you take the time to do the same. Your hands may be tired, but your taste buds and stomach will be pleased. This is my personal guarantee!
Eggs Benedict
Servings: 8
Prep time: 1 hour
Servings: 8
Prep time: 1 hour
4 English muffins
8 eggs, poached
1 package Canadian bacon (10 count)
1 package of Hollandaise sauce mix
1/2 stick of butter
1 cup milk
Pinch of paprika (optional)
8 eggs, poached
1 package Canadian bacon (10 count)
1 package of Hollandaise sauce mix
1/2 stick of butter
1 cup milk
Pinch of paprika (optional)
Pre-heat oven to 200 degrees. Take the English muffins and cut in half. Toast muffins in the toaster for two minutes, and butter. Wrap in aluminum foil and store in heated oven to keep warm.
Begin to melt a half a stick of butter in a small pot. Pour in 1 cup of milk and add Hollandaise sauce mix. Let boil; stir; and remove from burner once consistency becomes thick.
Fill a large skillet with 2 inches of water. Crack eggs in a separate bowl, making sure the yolk is not broken. When water is boiling, bring down to a simmer, and gently pour in the egg. Start off with one but do no more than three at a time. The white should begin to cook immediately. Using a spatula, fold over the whites toward to center yolk. Use a spoon to continuously pour water over top of the egg yolk. When ready, it should have a thin white layer over top of and around the yolk, and the white surrounding will be cooked thoroughly. Spoon out and ensure all water is drained.
While egg is cooking, place a skillet on the stovetop on low heat. Heat a piece of Canadian bacon for one minute on each side.
Now the layering begins. Take a warm English muffin from the oven, remove the aluminum foil and place the Canadian bacon on top of the muffin. Next, place the poached egg on top of the bacon, and finally pour on a hearty helping of Hollandaise sauce. You can sprinkle paprika on top for color. Serve with a glass of orange juice, a smile, and enjoy!
Fill a large skillet with 2 inches of water. Crack eggs in a separate bowl, making sure the yolk is not broken. When water is boiling, bring down to a simmer, and gently pour in the egg. Start off with one but do no more than three at a time. The white should begin to cook immediately. Using a spatula, fold over the whites toward to center yolk. Use a spoon to continuously pour water over top of the egg yolk. When ready, it should have a thin white layer over top of and around the yolk, and the white surrounding will be cooked thoroughly. Spoon out and ensure all water is drained.
While egg is cooking, place a skillet on the stovetop on low heat. Heat a piece of Canadian bacon for one minute on each side.
Now the layering begins. Take a warm English muffin from the oven, remove the aluminum foil and place the Canadian bacon on top of the muffin. Next, place the poached egg on top of the bacon, and finally pour on a hearty helping of Hollandaise sauce. You can sprinkle paprika on top for color. Serve with a glass of orange juice, a smile, and enjoy!
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