We love to have breakfast for dinner; especially eggs benedict! Restaurants charge exorbitant amounts of money for this dish, but it’s actually not too hard to make. 

Step one: DO NOT buy a packet of hollandaise sauce mix! Step away from the mix!

Here’s what you will need: English muffins, butter, half a lemon, eggs, Canadian bacon, salt, and pepper.

First, set a pan with an inch of water over medium heat and bring it to a simmer. Place 1/4 cup water in a glass measuring cup and microwave it until it boils. Keep that right next to the stove.

Next, place 3 egg yolks and 6 tablespoons of butter in a glass bowl large enough to place over the saucepan without touching the bottom to the water. Start whisking!

As soon as all the butter melts, whisk in that 1/4 cup of boiling water. 

Now, keep whisking until the mixture hits 160 degrees. This is where I love my laser gun thermometer! Don’t let it get above 165, or it will turn into scrambled eggs!

Immediately take it off the heat (use hot pads; the bowl will be hot!) and squeeze in the juice of half a lemon.

Whisk that in, then add salt and pepper to taste. The sauce will be thin, but it will thicken quickly as it cools. Set it aside while you make the poached eggs.

Since you have the pot of simmering water all ready, just pop in the steamer basket for the asparagus:

The ends of asparagus are very tough, so we need to trim them off. Grab one stalk and bend it up. It should snap right where the stalk softens up.

Use that spot as a guide to trim the remaining asparagus, then cut the stalks in half.

Place the cut asparagus into the steamer basket over medium heat, cover, and steam 7 to 10 minutes, depending on how crisp you like your asparagus.

Meanwhile, bring a large skillet of water to a simmer over medium heat, with 1 tablespoon of vinegar.

Crack your eggs into a bowl, and once the water is simmering, drop them in.

Keep the water at a bare simmer for 4 minutes. Meanwhile, toast your english muffins, and place some canadian bacon on each toasted half. Once the 4 minutes are up, use a large spoon to carefully scoop the eggs out onto a paper towel. I also use the edge of the spoon to cut off the wispy edges of white:

Place the eggs on the bacon topped muffins and spoon on the hollandaise!

Time to eat! Be sure to pull your shrimp out of the freezer to thaw in the refrigerator for tomorrow’s dinner.

HOLLANDAISE SAUCE

3 tablespoons unsalted butter
3 egg yolks
1/4 cup boiling water
Juice of half a lemon
Salt and pepper

Place butter and yolks in a bowl set over a pot with an inch of simmering water. Whisk until the butter is melted. Slowly drizzle in the boiling water, whisking constantly. Continue to whisk until mixture reaches 160 degrees. Remove from the heat and whisk in lemon juice, salt, and pepper to taste.

Recipe from America’s Test Kitchen

Advertisements