Eggs Benedict

Happy EARLY Valentine's Day!!  Since my hubby is going to be gone for the real deal - I figured I would surprise him with some good cookin to show him how much I LOVE him......so I whipped out the "Bride and Groom First and Forever" cookbook we got for our wedding - and started cooking!

One of Ross's favorite breakfast dishes is Eggs Benedict - so thought I would give it a try!  It seemed WAY more complicated than it really was - and I had some great tools to make it easier!  We have an egg poacher - so that made the eggs simple.....AND Santa brought us this lovely egg separator so that made that part super easy!! (I think Santa got it at the Kitchens store in EP mall).  It was really yummy and we even had enough ingredients to make more - so I'm looking forward to tomorrow am!!  And lastly, I use this neat cookbook holder I got from Ross himself (he got it at the Afternoon in Ridgedale a couple years ago) -- works great and keeps your cookbooks all clean!!

Ingredients:

4 Canadian bacon slices

2 teaspoons kosher salt

2 tablespoons distilled white vinegar

 

Sauce:

2 egg yolks at room temp

2 teaspoons heavy cream at room temp

1/4 teaspoon kosher salt, plus more as needed

dash of cayenne pepper

1/2 cup (1 stick), plus 2 tablespoons unsalted butter melted and heated until bubbling not brown

2 teaspoons fresh lemon juice at room temp

1 teaspoon white wine vinegar

sugar

2 English muffins

4 eggs

Put the Canadian bacon in a large nonstick skillet.  Heat the bacon over high heat until crisp, about 1 minute.

Cut the English muffin in half and lightly toast them. Put the Canadian bacon slices on top of each muffin..

Fill an egg poacher with water and season with salt.  Let water boil and cook until yolks are firm.  Blot the eggs lightly with a paper towel.  Gently place 1 egg on top of each Canadian bacon slice.

To make the hollandaise sauce: Put the egg yolks, cream, the 1/4 teaspoon salt, and cayenne in blender.  Blend on high speed until smooth and frothy, 2 to 3 seconds.  With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice and white wine vinegar.  Season with salt and a generous pinch of sugar.  Transfer the sauce to a microwave-safe cup or bowl.

Make sure the hollandaise sauce is warm - otherwise, put in microwave for 10 seconds and then pour generously on top of the eggs and around the muffins.  Serve immediately.