Eggs Benedict

Today I thought I would get out of my ‘cooking comfort zone’ once again, and attempt something a little “challenging.” Not only is making a perfect hollandaise sauce from scratch (without it separating) a little tricky, but then you have to poach a perfect egg, whilst cooking the canadian bacon and warming the English muffin all at the same time, so that it all comes together nicely within minutes!

Let’s just say, I had help. Okay, okay…. that’s an understatement. I ended up somehow being the help as my hubby completely overtook my kitchen and knocked out both a perfectly cooked poached egg, and the best hollandaise sauce I have ever tasted. Maybe I should just have him write about this! All I did was warm the canadian bacon and toast the English muffins! (Actually, I just remembered I did┬ámake the sauce, but he took over with the whisking and warming). I feel like such a cheat to even write about this like I know what i’m even talking about, but at least I can share the recipe HE followed, and a couple of nice pictures!

It looks as a delicious as it tastes… and it tastes so good because it has a WHOLE stick of butter in it!

Here’s how to poach a perfect egg, (this comes from the best recipe cookbook, but I edited it a little to make it simple!)
1. Fill a non stick skillet nearly to the rim with water, add 1 tsp salt and 1 tsp white vinegar, and bring to a boil.
2. Crack the eggs into cups with handles, then gently lower the eggs into the boiling water, cover with a lid, and remove from the heat.
3. Poach exactly 4 minutes until the yolks are medium-firm. Then remove with a slotted spoon.

and here’s the amazing hollandaise recipe we found by Tyler Florence from the Food Network: Hollandaise Sauce
When he says add a “pinch” of salt, we found that we needed a little bit more than that… otherwise, it was perfect: thick, creamy, rich and extremely unhealthy: probably all the things a good hollandaise should be!

This was absolutely divine. Would definitely have the husband make it again!