#56. Eggs Benny

Eggs Benny

Success! This morning, I made eggs benedict the hard way, and they turned out (mostly) pretty good, suffering only from slightly overcooked eggs.

Rather than use a packet of hollandaise sauce mix, I went for the real stuff, including clarifying the butter, whisking the eggs in a double boiler (in this case, a bowl over a simmering pot of water), and squeezing fresh lemon juice. It was a lot of work - something I probably won’t do again - but I was amazed that the sauce tasted like hollandaise. If you’ve tried my cooking, you’ll understand my surprise.

The rest of the recipe was simple, though I managed to mess it up a little. I used an eggs benedict recipe from Domino Magazine’s December 2005 issue, which calls for a silicone muffin pan to bake the other parts of the dish. I cracked the eggs into the greased muffin pan, layered Canadian bacon and buttered english muffin halves over each, and baked for 15 minutes (at 375 degrees). It created perfect looking eggs, but they were nearly hard-boiled. Next time, I’ll bake for less time on a lower temp.

Yummy stuff for a Saturday morning when I’m skipping synagogue…

6 Comments so far
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You gotta dump the bacon and the meat and cheese….baby steps, but I’m rooting for you and adding it to your 1001 ;) (as if I have that power!) LOL

Glad you enjoyed it!

Ooooh. That looks very tasty.

Sounds absolutely delicious. Definitely saliva inducing. Good job!

I greatly enjoy Eggs Benedict. I thought you could only get it in A Restarant up until now. I didn’t realize it could be made At Home.

But, of course, I think that about Most Meals.

Randi, I’ll only eat it in A Restaurant from now on. It’s too much work to make At Home.

I would eat those Eggs Benny any day. The hollandaise looks delightful! I would eat them and post the results on our blog that is dedicated to eggs benny. visit! - eggsbenny.gothacked.org!



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