I hope you guys had a great weekend. We sure did. My parents drove up from Washington to spend the weekend with us. I of course took advantage and put my dad to work around the house. (Our kelowna home is finally coming together, I can't wait to post about it). But we also had fun hiking and enjoying the beautiful weather. Before mom and dad hit the road we decided to make brunch. Carey loves eggs benedict but I have always been a little intimidated by the recipe, but we decided to go ahead and give it a try…it wasn't hard at all and it turned out great!
Hope you give this a try, it was a big hit at our house.
Cheers,
Ang
Cheers,
Ang
- First thing is melt the butter, set it aside to give it time to cool down so it will be the perfect temperature when you are ready to make the hollandaise sauce. To do this I just put the butter in a small dish and microwave it for about 30 seconds.
- Heat the olive oil in a medium skillet. Add the canadian bacon and tomatoes. Cook for about 2 minutes on each side.
- It is now time to poach the eggs. This is the step I was most nervous about and to be honest I had to throw out the first batch of eggs :( . If you are unfamiliar with poaching eggs watching this video.
- While the eggs are cooking toast the english muffins to your liking.
- Lastly prepare the hollandaise. Place the egg yokes and lemon juice in a blender and blend for 30 seconds. Once well blended, add the melted better and blend again until a creamy sauce forms. If you prefer instead of using a blender you can use a whisk.
- Finally assemble everything. Top each english muffin halves with a slice of canadian bacon, tomato and then the poached egg. Drizzle the hollandaise sauce over the poached egg and enjoy!
Directions
HOLLANDAISE SAUCE
EGG BENEDICT
- 8 Tablespoons butter
- 1 Tablespoon lemon juice
- 4 egg yokes
- Salt and pepper to taste
EGG BENEDICT
- 8 slices canadian bacon
- 4 english muffins
- 8 eggs
- 1 teaspoon olive oil
- 2 medium tomatoes (optional)
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