I love breakfast. It is probably my favorite meal of the day. This hasn’t always necessarily been the case, though. As a child, I didn’t so much enjoy breakfast foods. Pancakes? Not so much. Eggs? Meh – not really. Cold cereal? Most certainly not (it gets soggy to quickly – yuck!).
As I’ve gotten older, as is the case with so many foods, I’ve acquired a taste for all things breakfast. And one of my favorites is Eggs Benedict.
You may recall that I made English muffins last week and posted a tutorial on the perfect poached egg. In a sense, this is part 2 of the post. I wanted Eggs Benedict last weekend, but I was out of butter, and you just can’t make Hollandaise sauce without butter. And you just can’t make Eggs Benedict without Hollandaise sauce. Alas.
Anyhoo – on to the recipe:
1 English muffin, split and toasted
2 pieces ham or Canadian bacon, grilled
2 eggs, poached medium (whites set, yolks beautifully golden and runny)
8 baby spinach leaves (this is my own addition – somehow I feel like by adding 4 spinach leaves to each muffin half, I’m making it healthier)
Hollandaise Sauce (recipe to follow)
Build your Eggs Benedict as such:
1 English Muffin half, topped with 4 spinach leaves, topped with 1 piece of ham or bacon, topped with an egg, drizzled with Hollandaise. Repeat for second half.
2 egg yolks
2 teaspoons water
6 tablespoons melted butter
1 teaspoon lemon juice
salt to taste
Begin by whisking your egg yolks in a heat-proof bowl until they are light yellow in color and slightly aerated (tiny bubbles begin to form). Place the bowl over a saucepan with simmering water in it (I used the same one I was using to poach my eggs). Do not allow the bowl to touch the water. Whisk the egg yolks in the double boiler until they have thickened – this takes anywhere from a couple of minutes to 5 minutes. Once thickened, remove from heat and drizzle in the melted butter, whisking constantly. Add lemon juice and taste for salt – add if necessary. Drizzle this over your poached egg and enjoy!