I am always up for experimenting and trying new things. In cooking, I think that you have to be willing to try new dishes or else you will continue to just make the same things over and over, and even when it's tasty, repetition starts to get old. This time I decided to experiment with eggs. Up until today I thought I knew every possible way to make an egg for breakfast. Little did I know, I have been missing out big time. Now, keep in mind that I grew up on a farm. While that is no excuse, country girls just don't eat Eggs Benedict, or at least this country girl didn't. I grew up eating eggs, scrambled or fried, and fancy eggs meant throwing in some onions and pepper and folding it into a tortilla. But boy oh boy did I realize what I was missing when I tried this recipe for Eggs Benedict. If you don't know what Eggs Benedict is, it's simply a fancy McDonald's Egg McMuffin (hopefully that isn't offensive to any foodie god's). I am all for making things simple, so for this recipe I chose to use a packaged Hollandaise sauce but you could also make it from scratch. This is truly a simple dish that requires little effort and tastes great. So, get to crackin' your eggs!
EGGS BENEDICT
What you'll need:
4 large eggs
2 English muffins
4 pieces Canadian Bacon (I used the Oscar Mayer pre-cook slices)
1 package Hollandaise sauce
Half-fill a medium-sized pan with water. Over medium heat, bring water to a simmer. Be cautious to not let the water begin to boil. Crack each egg onto a plate and slide into the water. You will do this one egg at a time. Simmer eggs 3-5 minutes or until the white appear cooked. Repeat with each egg.
In a small saucepan, add the hollandaise mix with needed ingredients (typically just milk). Cook per package directions. Remove from heat and set aside.
Cook Canadian Bacon per the package instructions.
Slice the English Muffins in half and toast to your preference. Top each half with a slice of Canadian Bacon and a poached egg. Spoon Hollandaise sauce over the top of the egg and garnish. Enjoy!
