Pancakes, waffles, omlets, and french toast all make for great breakfast foods. However, there is one that tops them all. I had my first plate of eggs benedict at the age of 14 on my first cruise with my family. I was in love. After that experience, I sat down to many more servings of the dish, but nothing as wonderful as I had once had. Once again, on our honeymoon cruise last February, I was smitten with a breakfast menu in the formal dining room when I saw "Eggs Benedict" at the very top of the menu. It was amazing. I guess 5-star restaurants floating on the water just know what they're doing. For our Christmas eve breakfast, my mother-in-law made them and they were fabulous. Seeing this, I decided I would soon try my hand at making this amazing dish which would have cost around $12 for brunch out at a restaurant. I woke up this morning with one thing on my mind & that was to successfully make my favorite breakfast dish ever.
You will need:
-A large, shallow pan.
-A 1-2qt saucepan.
-A toaster, oven, or toaster-oven.
-A slotted spoon.
Ingredients:
-4 slices of ham or Canadian bacon
-4 eggs
-2 english muffins, halved
-hollondaise sauce
*First thing is first, make the hollondaise sauce. You have two choices here, make it from scratch (easy but time consuming) or purchase a packet of sauce mix on the seasonings aisle of your grocery store. I chose the second. To make it from scratch, check out www.foodnetwork.com and search for your fave hollondaise recipe. To make it with the packet, follow the directions on the packet (typically 1/2 stick butter and 1 cup of milk, mixed with the packet in a small sauce pan, brought to a boil over high heat while stirring).
*Second, crank up the heat on your stove and brown your canadian bacon or ham.
*Third, slice the english muffins in half and toast them. Set aside on prepared plates and top with ham.
*Now it's time for the big leagues. Poaching eggs was foreign to me until today, but totally easy. Crack eggs separately into their own small bowls or ramekins. With water boiling in a large, shallow pan, drop each raw egg into the water. Wait about 2 minutes for each egg, then take out with your slotted spoon and drain on paper towels (you don't want soggy eggs benedict).
*Carefully place egg atop ham and pour hollondaise over the top.
As long & confusing as this recipe may look, it really is not. It's easier than making pancakes and there is less clean up :) Hope you enjoy making your own eggs benedict!
Grant Maginnis Photography
You will need:
-A large, shallow pan.
-A 1-2qt saucepan.
-A toaster, oven, or toaster-oven.
-A slotted spoon.
Ingredients:
-4 slices of ham or Canadian bacon
-4 eggs
-2 english muffins, halved
-hollondaise sauce
*First thing is first, make the hollondaise sauce. You have two choices here, make it from scratch (easy but time consuming) or purchase a packet of sauce mix on the seasonings aisle of your grocery store. I chose the second. To make it from scratch, check out www.foodnetwork.com and search for your fave hollondaise recipe. To make it with the packet, follow the directions on the packet (typically 1/2 stick butter and 1 cup of milk, mixed with the packet in a small sauce pan, brought to a boil over high heat while stirring).
*Second, crank up the heat on your stove and brown your canadian bacon or ham.
*Third, slice the english muffins in half and toast them. Set aside on prepared plates and top with ham.
*Now it's time for the big leagues. Poaching eggs was foreign to me until today, but totally easy. Crack eggs separately into their own small bowls or ramekins. With water boiling in a large, shallow pan, drop each raw egg into the water. Wait about 2 minutes for each egg, then take out with your slotted spoon and drain on paper towels (you don't want soggy eggs benedict).
*Carefully place egg atop ham and pour hollondaise over the top.
As long & confusing as this recipe may look, it really is not. It's easier than making pancakes and there is less clean up :) Hope you enjoy making your own eggs benedict!
