Eggs Benedict

We love sauce, gravy, dip, whatever you want to call it, we love it! Why not have sauce on your morning eggs?

INGREDIENTS

eggs
English muffins
ham or Canadian bacon

METHOD

Wanting to use what we had in the refrigerator we used ham instead of Canadian bacon which is called for in the original recipe. We heated the ham on the stove so all the components would be nice and warm.

You will need to poach your eggs. There are many different methods to poach an egg. Some say to add vinegar, some say not to. I do add vinegar to the water, then before slowly adding the egg I stir the water to get it going in the same direction. This helps the egg to stick to itself and not become a big mess of egg in the pan. I also try to roll the egg from top to bottom so the egg doesn't stick to the bottom of the pan. How long you poach your egg for depends on how done you want it. I cook mine for about 4-5 minutes, I like the white done and the yolk runny.

Toast your English muffins, we like the Stop & Shop brand. Layer on your ham, then your poached egg. Top this with your Hollandaise sauce, enjoy immediately!


Happiness Hollandaise
from Mary Meade's Magic Recipes

INGREDIENTS

1 stick of butter
3 egg yolks
2 tablespoons lemon juice (fresh if you have it)
1/2 teaspoon salt
dash of Tabasco sauce
(We buy salted butter so I don't add the salt, if you buy sweet butter add the salt.)

METHOD

Melt the butter to just bubbling, do NOT brown. Add the yolks, lemon juice and Tabasco sauce to your blender. Cover and blend together, remove the middle piece to your blender and stream in the hot butter. You want the butter to be hot, if it cools too much you will not get a nice thick sauce. I know this because that is what happend with this batch of sauce.