Eggs Benedict for Dummies

Brooke's Recipe

I LOVE Eggs Benedict.  It is my all time favorite breakfast.  However, I usually order it in a restaurant because I don't particularly feel like poaching eggs and making hollandaise sauce early on a Sunday morning.   Once we had a baby, it became more difficult to just roll out of bed and go grab breakfast so if I was ever going to enjoy it, I had to make it at home.  I cut some corners, and it turns out just as good. 


Ingredients:

This is for one serving:

2 eggs
2 pieces Canadian bacon
1 English muffin (or any hard bread, I used sourdough)
1 packet of hollandaise sauce (I used McCormick's)
1 cup water (for sauce)
1/2 stick butter (for sauce)
1 tablespoon of chives
salt and pepper to taste


You will need 2 sandwich bags. 

Bring water in a saucepan to almost boiling.  Then crack an egg into each sandwich bag.  The egg will settle into a corner.  Drop the corner with the egg into the water. 

Let boil for maybe 3 minutes. The whole point of Eggs Benedict is to have the white cooked but the yolk runny.  The eggs should stand up in the pot without getting any water in the bags.

Take the eggs out and set them aside.  Don't try to remove them from the bags yet.  Let them cool a bit while you make the sauce.  This will really help the whites harden around the runny yolk.

Meanwhile in another saucepan, make the hollandaise sauce according to the directions on the package. This is SO easy. Takes about 3 minutes for it to come together.

While the sauce is thickening, heat up your Canadian bacon.  Canadian bacon is already cooked. It comes in a package similar to ham, not bacon, so it only takes about 25 seconds in a microwave.
Toast your bread.  When done, get ready to assemble.

First, lay the bread down on a plate. Then place the Canadian bacon on top of the bread. Carefully turn the eggs out of the sandwich bags on top of the bacon. Be gentle, you don't want to break the yolks.  Then bring on the hollandaise.  Garnish with chives.