Monday, June 4, 2018

Easy Eggs Benedict



I was looking at our blog post, Cruising - A Budget Friendly Vacation, and saw the picture I took of the amazing breakfast I had on our recent cruise.  It was Eggs Benedict but instead of the usual Canadian bacon, they topped the the English muffin with smoked salmon.  It was delicious!  When I saw that picture I got an urge for that yummy treat.  Never having made this dish before, I began searching my favorite cooking sites for a recipe.  What I found was very complicated recipes using cooking techniques with cooking products I have never used before (and don't have) like a saucier.  Also, I needed to be very careful with the sauce so that it would not wind up being "broken" and I had to have each part of the Eggs Benedict warm and ready at the same time.  And because Alton Brown makes his own muffins, it takes him 13 hours and 55 minutes from the start to finish of his recipe.  That is really more time than I really had to invest to this meal.

I am not a very talented cook so "complicated" is not something that will turn out well for me.  So I searched some more and found cooks that made their Hollandaise sauce in a blender which they said made an excellent unbroken sauce.  I could do that.  Most cooks did not bake their own english muffins.  That was nice to know as I had planned to use Thomas'.   And, finally, I found an easier way to poach the eggs than what I first saw which was by somehow using muffins cups and putting the eggs in them after I hear the cups clattering on the bottom of my rondeau (which I also don't have). 

After finding easier ways to prepare this recipe, I figured I could give it a shot.  I wondered, though, if our Easy Eggs Benedict, using thick cut bacon instead of the usual Canadian bacon, would just wind up tasting only like an open-faced egg muffin.  What we wound up with actually ended up tasting pretty good and we will definitely have it again but. I have to admit, it really did not come close to matching Alton Brown's version!

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Easy Eggs Benedict
(makes 4 servings)

Ingredients

2 English muffins
6 slices thick cut bacon
4 eggs poached
1 Tbsp. white vinegar
dash of salt

Hollandaise Sauce:
1/2 cup butter
1 1/2 Tbsp. lemon juice
3 egg yolks

Directions

1.  Cut bacon slices in half.  Place on cookie sheet and broil on high for approximately 6 minutes, turning once.  (I cooked the bacon until almost crisp.)  Allow bacon to drain on paper towel.

2.  Put muffins on oven rack and broil for 3 minutes or until lightly toasted.  (I put the muffins in the oven at the same time as the bacon but took them out earlier.)

3.  Boil water with a little salt in large pan or pot.  (Start preparing sauce while water is boiling.)  Add 1 Tbsp. of vinegar to boiling water and stir to create a whirlpool.  Remove water from heat.  Crack eggs, one at a time, in a plate and slide into water.  Cover pan and let eggs sit for 3 minutes or until done to your liking.  Remove eggs with slotted spoon and place on warm plate.

4.  Prepare sauce.  Melt butter in microwave, or on the stove.  In a blender, add the lemon juice and egg yolks and blend.  Slowly pour the hot butter into the blender with the blender running.  Set sauce aside in a warm place.

5.  Put muffins on cookie sheet with 2-3 bacon half slices on each muffin half.  Put back in oven and broil until bacon is crisp.

6.  Once bacon is crisp and muffin is warm, put egg on top and pour Hollandaise sauce over each muffin.

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The only thing I will say is that my eggs were overcooked so I will be watching them a little closer next time.  Otherwise, I think this recipe is a great Eggs Benedict alternative for someone like me who will never be a gourmet cook!









8 comments:

  1. I love eggs benedict and am so excited for an easy recipe for it. I can't wait to try them. Shared and pinned. Thank you for sharing at Tasty Tuesdays.

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    1. Thank you for hosting your wonderful party!

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  2. I love eggs benedict and I love that this recipe is easy - win win for me :) Pinned! Thanks for sharing on To Grandma's House We Go!

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  3. I love poached eggs,but it IS hard not to overcook them or undercook for that matter! Love the idea of that blender hollandaise! Thanks for sharing with us at Friday Frenzy!

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    1. Yes. Preparing the hollandaise in the blender made it easier!

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  4. Yum - looks perfect. I always order this when I eat breakfast out, but need to try it at home now.

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    1. I hope you will enjoy your homemade Eggs Benedict!

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