Easy Eggs Benedict
I am an addict when it comes to eggs benedict. Every time we go out for breakfast I can’t help but order this open face slice of heaven. Granted I am a little critical when it comes to my order because very few places ever get this perfect. It’s either the eggs are over cooked or the sauce is anything but flavorful.
I have never made hollandaise sauce because I have been slightly intimidated with the recipe until now.
I recently got a Ree Drummond cookbook for Christmas, thanks grandma.
I was browsing around and found this recipe. It looked so easy and so I had to try it.
You can start off with making the hollandaise sauce.
Apparently the trick is to use a food processor.
Add 4 egg yolks (I added an extra yolk than Ree does) and 1 tbsp lemon juice into your food processor. Mix slightly until combined. Next add 2 sticks of salted butter (melted and cooled slightly). While mixer is running add your butter. Blend on high for about 2 minutes until your sauce has thickened.
Add in 1/4 tsp. cayenne pepper and blend again till combined. Set aside.
Your yummy finished product.
Next poach your eggs. I think I have poached eggs maybe one other time in my life. It’s not as scary as you think.
Fill your saute pan with water and bring to a simmer. Add your eggs and cook for about 2-3 minutes until the whites are cooked.
Now grill your Canadian bacon
Now it’s time for assembly
Get your english muffins all toasted and add your canadian bacon
Put your poached eggs on top of that
Then top with hollandaise sauce and some paprika and green onion and your done 😉
That was pretty easy right? I will be making this a lot more now that it doesn’t frighten me so much.