As many of you probably know based on the restaurant reviews I have posted; brunch is my absolute favourite meal time, and eggs benedict is my go-to dish. Usually that is what I order because it takes extra effort to make at home, as opposed to eggs and bacon, or even waffles.

But eating out is expensive, and often times you don’t need that side of hash browns and extra sauce. So I started making it at home on the weekends when going out for brunch is not in the budget or fit in my schedule. And I have to say the more times I make it the easier it becomes, and I can control the portions and sides.

This recipe I found on Pinterest and it is the only one I have ever used. So there may be better recipes out there, but I just haven’t taken the time to look. This one is simple, easy to remember, and has lots of room to switch out the ingredients as you see fit.

I make the hollandaise sauce last so that it is fresh and doesn’t harden up at all. I find it the most time efficient to fry the meat and tomatoes while toasting the English muffin. And make the hollandaise sauce (if all the ingredients are ready to go) while the eggs are cooking. This is also easier when only making it for two people.

Eggs Benny

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Ingredients

EGGS BENEDICT:

2 medium tomatoes, cut into 4 slices each 
1 teaspoon olive oil
Salt & fresh ground pepper, to taste
4 slices Canadian bacon (or boloney)
2 English muffins
1 teaspoons distilled white vinegar
4 large eggs

HOLLANDAISE SAUCE:

½ cup unsalted butter
3 large egg yolks
1 Tablespoon fresh lemon juice
Salt & fresh ground pepper, to taste

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Directions

  1. Melt the butter in a small dish in the microwave. Set aside to cool for the hollandaise sauce.
  2. Heat 1 tsp of the olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon on the skillet. Cook on both sides for 2 minutes each, or until the Canadian bacon is slightly crispy.
  3. Poach the eggs.
  4. Toast the English muffins.
  5. For the hollandaise sauce: Put the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined.
  6. Turn the blender speed to medium, and while still running, slowly pour the melted butter into the blender in a thin stream. Blend until a creamy sauce forms.
  7. Season to taste with salt and pepper, and/or a little more lemon juice.
  8. Top each English muffin half with 1 slice of Canadian bacon, topped with a tomato slice. Carefully place a poached egg on each.
  9. Drizzle each with hollandaise sauce. Serve Immediately.

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Enjoy!

Signature

 

Eggs Benedict
Serves 2
Making eggs benny at home is not as hard as you think. This delicious recipe makes cooking at home a better option.
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EGGS BENEDICT
  1. 2 medium tomatoes, cut into 4 slices each (optional)
  2. 1 teaspoon olive oil
  3. Salt & fresh ground pepper, to taste
  4. 4 slices Canadian bacon (or boloney)
  5. 2 English muffins
  6. 1 teaspoons distilled white vinegar
  7. 4 large eggs
HOLLANDAISE SAUCE
  1. ½ cup unsalted butter
  2. 3 large egg yolks
  3. 1 Tablespoon fresh lemon juice
  4. Salt & fresh ground pepper, to taste
Instructions
  1. Melt the butter in a small dish in the microwave. Set aside to cool for the hollandaise sauce.
  2. Heat 1 tsp of the olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon on the skillet. Cook on both sides for 2 minutes each, or until the Canadian bacon is slightly crispy.
  3. Poach the eggs.
  4. Toast the English muffins.
  5. For the hollandaise sauce: Put the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined.
  6. Turn the blender speed to medium, and while still running, slowly pour the melted butter into the blender in a thin stream. Blend until a creamy sauce forms.
  7. Season to taste with salt and pepper, and/or a little more lemon juice.
  8. Top each English muffin half with 1 slice of Canadian bacon, topped with a tomato slice. Carefully place a poached egg on each.
  9. Drizzle each with hollandaise sauce.
Adapted from Sally's Baking Addiction
frankly ray http://franklyray.com/

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