To us, Eggs Benedict is the quintessential brrunch! It has everything you want in one dish: egg, meat, bread, and a heavenly sauce. But most people (us included, until recently) think of Eggs Benedict as a treat reserved for brunching out at a fancy restaurant. Well, we aren't doing that much these days, so plan B is to learn to make it at home. Here's how to do it pretty simply.
MUFFINS
2 English Muffins (preferably not pre-split)
Cool Tool: Muffin Splitter
4 Slices Canadian Bacon
Cool Tool: Mini Tongs
4 Large or Jumbo Eggs (as fresh as possible)
Cool Tool: Egg Poachers, Mini Scoop & Spread
1 Large Egg (room temperature)
1 Teaspoon Salt
1/2 Lemon
1/2 - 1 Teaspoon Adobo Sauce from a can of Chilis in Adobo (optional)
1 Stick Butter
Cool Tools: Measuring Spoons, Citrus Press, Silicone Bowls, Silicone Lid, Blender Scraper
EGGS
Put your egg poachers in small glass bowls and open them. Put one egg in each egg poacher and drain off the watery part of the white. Close the egg poachers.
Put at least 3 inches of water in a deep skillet large enough to hold your egg poachers and heat until the water is just bubbling slightly. (If boiling water is a "laugh", this is a "smile")
Put each egg poacher in the water and set timer for 3 minutes. Make sure you hold the egg poacher down for a few seconds so the water can cover the egg inside the poacher.
At 3 minutes open the egg poachers to check to see if the eggs are done, if not put them in the water for about 30 seconds more.
Tilt the egg poacher to drain out the water, open and remove the egg using the scoop end of the mini Scoop & Spread
MUFFINS (While the eggs are cooking)
Split and toast the muffins to your desired level of doneness
MEAT (While the eggs are cooking)
Saute the meat in a non-stick skillet to get a little color, turn with Mini Tongs.
HOLLANDAISE SAUCE (While the eggs are cooking)
Put the egg, salt and juice from 1/2 a lemon in a blender. If you want to make the hollandaise sauce a little spicy, add 1/2-1 teaspoon of adobo sauce from a can of chilis in adobo.
Melt the butter in a silicone bowl (covered loosely with a silicone lid, because the butter does sometimes splatter) in the microwave until it is bubbling (about 1.5 minutes, depending on the wattage of your microwave)
Run the blender for about 30 seconds, then, with the blender running, pour half the butter into the blender quickly and blend for 15 seconds, then with the blender still running, pour the remainder fo the butter into the blender slowly and blend for another 15 seconds.
ASSEMBLY
Put 2 muffin halves on a plate, top each with a slice of canadian bacon, then the poached egg and finally the hollandaise sauce. Serve immediately and ENJOY!
