I decided to end this awesome week with a final pioneerwoman.com recipe Ive always wanted to make. I of course, didn't follow directions and ruined the first batch of sauce. So, FOLLOW directions or you will have a flop like mine. The second batch of sauce was worth the wait, and my best friends who came to visit were so patient about the very very delayed breakfast. This is a super easy recipe, but you have to have the butter bubbling hot or it won't work.
Eggs Benedict
3 whole English Muffins
3 slices Canadian Bacon
3 whole Eggs (plus 3 Egg Yolks)
2 sticks Butter
1 whole Lemon, Juiced
Cayenne Pepper To Taste
First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon. (Note: I just toasted my muffins and added butter after; I heated the canadian bacon on a frying pan with butter on each side for a few minutes. I also just used fried eggs instead of poached).
Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.
In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute. EnJOY!
