Eggs Benedict

April 16: National Eggs Benedict Day

Highlander’s brother Stuart P., is the designated cook for a family favorite—Eggs Benedict—whenever everyone gets together for a rare reunion or holiday visit.  While in the kitchen, he has an assembly line to toast the English muffins, fry the Canadian bacon, poach the eggs and blend the Hollandaise sauce. He is surprisingly efficient in churning out a hearty brunch for a hungry crowd in a timely manner.

When we make Eggs Benedict for the two of us at home, we divide the duties between us. Islander prepares the Eggs Benedict components while Highlander makes the Hollandaise sauce, or visa versa. Because it is a rich and filling food, we sometimes eat Eggs Benedict for lunch or even dinner!

Whether for breakfast, brunch, lunch or dinner, Eggs Benedict make a good meal, especially on National Eggs Benedict Day.

Recipe

(From Highlander’s Family)

For the Eggs Benedict

• Canadian bacon or thick-cut ham
• Tomato, large (optional)
• English muffins
• Butter or margarine
• Eggs, poached

Directions

Fry the Canadian bacon/ham in a skillet till lightly browned. Slice the tomato into thin rounds. Toast the English muffins and butter them. Keep the Canadian bacon/ham and muffins warm until ready to assemble the Eggs Benedict.

Poach the eggs. If using an egg poacher pan, boil the water on the bottom, lightly grease the wells/cups, crack an egg into each cavity and cover. Cook for a few minutes until the whites are set but the yolks are soft. Carefully remove from the egg poacher pan.

If using a microwavable egg poacher, mist the wells/cups with cooking spray, place ½ teaspoon water in each cavity, crack an egg, pierce the yolks and whites and cover. Microwave for 30 seconds on high, let stand and microwave in 20 second intervals until the whites are set but the yolks are soft. Carefully remove from the microwavable egg poacher.

For the Hollandaise Sauce

• ½ cup (1 stick) butter
• 3-4 egg yolks
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• pinch cayenne pepper
• 2 tablespoons hot water

Directions

In a saucepan over low heat, melt the butter slowly, taking care not to brown or burn the bottom of the pan. In a bowl, whisk the egg yolks. Stir in the lemon juice. Add the salt and cayenne pepper.

Slowly pour the melted butter and two tablespoons hot water into the mixture and keep stirring to avoid cooking the egg yolks. Transfer everything back into the saucepan and mix well on low heat until thickened. Keep warm or use immediately. Yield: About one cup.

Assemble the Eggs Benedict by placing a slice of tomato (optional) on top of a buttered and toasted half of an English muffin. Layer with one or two slices of Canadian bacon/ham. Add poached egg on top. Pour hot Hollandaise Sauce over the egg. Sprinkle chopped parsley and paprika (optional) and salt and pepper to taste before serving.

Notes

• Traditional Eggs Benedict do not include a slice of tomato in the layers. But Highlander’s family adds it for color contrast and extra flavor. This then is a variation of the similar Eggs Blackstone, which substitutes the Canadian bacon or ham with bacon.
• Stuart uses a blender to mix the Hollandaise sauce. But we were lazy and just used a hand whisk so we did not have to wash up too many dishes.
• Plan ahead when preparing Eggs Benedict and the Hollandaise sauce. Some components of the recipe may be kept warm while cooking the other ingredients.
• We purchased our pans to make poached eggs from JC Penney and Williams-Sonoma. We bought our microwavable plastic egg poacher from Walmart for significantly less cost!