Friday, September 23, 2011

Eggs Benedict

Who doesn't love eggs benedict? My husband almost always orders them at restaurants if we got out for brunch, which is nice for me because I always get a bite! We've been wanting to make them at home for quite a while, but have been scared of the egg poaching part. I'd been meaning to buy those little silicone cups that you can poach eggs in, but I kept forgetting. The other day we saw them at World Market and decided to give them a try. They worked pretty well, actually. Our one complaint was that their instructions said not to spray them with non-stick spray or butter them and that the egg will slide right out. Well, it didn't, so we had to use some careful scooping skills so as not to crack the yolk! On round two, we buttered them with a small amount of melted butter, and it worked much better. Regardless, the eggs benedict dish turned out very well! I used whole wheat sandwich thins because I don't really like english muffins (I know, weird, right?), topped with sauteed spinach and garlic, topped with turkey bacon, topped with the poached egg, topped with homemade hollandaise sauce! It was so incredibly delicious and perfect for a cozy fall day!

Homemade Hollandaise Sauce
Adapted from All Recipes


3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot sauce
1/2 cup butter


In a blender, combine the egg yolks, mustard, lemon juice and hot sauce. Cover, and blend for about 5 seconds. 

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.  

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