Eggs Benedict with homemade hollandaise sauce. I’m on a kick lately. Back to basics… the traditional, if you will. The basics are good for the soul. Here are some others I’ve been in touch with lately:
- Take road trips.
- Be happy.
- Be kind.
- Be silly.
- Keep learning.
There’s something about going back to the basics that refresh the soul. Sometimes we get too fancy, too complicated, too side-tracked. And then there’s Eggs Benedict – classy and uncomplicated.
Eggs Benedict
Makes 2 servings.
- 2 English muffins, toasted
- Butter
- 4 pieces of Canadian bacon (or, my preference, several slices of Black Forest ham), heated
- 4 poached eggs, see directions below
- 1 recipe hollandaise sauce
- 1 green onion, diced (optional)
Toast English muffins and butter them. Place each on a plate.
Fry Canadian bacon or ham until hot. Place on English muffins.
Crack each of the four eggs into individual small bowls to weed out any shells and so you are ready for the process.
The best way to do this is to heat water in a large saucepan on high until it starts to boil. Reduce the heat to medium. Stir until water forms into a circler rotation in the pan. Crack an egg open and drop into the middle of the pan. Repeat for all the eggs. Allow them to cook for 2-4 minutes.
Remove each egg from the water with a slotted spoon, let the water drain out of the spoon, and then dab the bottom of the spoon on a clean towel for good measure to get rid of excess water. Place the eggs on a plate. Eggs will look imperfect and this is perfect.
You can also use fried eggs or scrambled eggs. This dish is delightful either way.
Place the eggs on the bacon or ham. Make hollandaise sauce and pour over your eggs.
Oh, sweet Baby Jesus.
She may seem prissy and hard to figure out, sure, but she is so much more than that. She is comforting. She is saucy. And she is empowering. And, once you realize you can make the basics, you can do anything.
