Eggs Benedict coming up! Yesterday was my husbands 35th birthday. I decided to start the morning off by cooking him eggs benedict since he absolutely loves breakfast and a good eggs beni.
Cooper was sleeping, Michael was working out and I stood in my stomping grounds whisking up a delicious breakfast right here in the kitchen. Eggs benedict, fresh fruit and asparagus with hollandaise sauce.
This breakfast was absolutely delicious. I was very happy with this meal and so was my husband. Happy Birthday Honey!
- 2 English Muffins
- 4 slices of cheese (I used habanero pepperjack as we love spice)
- 1 avocado
- 1 tomato
- 1 package Canadian Bacon
- 4 eggs
Open the English Muffins and lightly butter them. Top each half with a slice of your favorite cheese. Place on a broil pan and set aside.
Slice avocado and tomatoes, set aside.
To crisp up the Canadian bacon, fry for a couple minutes each side.
Broil the muffins until crispy and cheese is melted. Remove from oven and top with Canadian bacon, avocado and tomato.
Begin the sauce now.
Meanwhile in light boiling water add one egg at a time. This will help poach the eggs. Make sure the egg whites are thoroughly cooked and the yolk becomes slightly done. I prefer a runny yolk. Remove eggs with a fork and place atop the English muffins. Drizzle with hollandaise sauce.
You can simply buy a packet of hollandaise sauce to alleviate the tension of making it yourself.
- 4 egg yolks
- 1 tablespoon lemon juice, fresh tastes best
- ½ cup butter, melted
- ½ tsp cayenne pepper
- ½ tsp salt
Whisk egg yolks and lemon juice together in a stainless steel bowl or kitchen aid mixer until the mixture has doubled in size. Place the bowl over a small saucepan containing 1/2 inch simmering water, making sure the water does not touch the bowl. Continue to whisk rapidly making sure the eggs don’t get too hot resulting in scrambled eggs. Slowly add in the melted butter and continue to whisk until the sauce is thickened and doubled in volume once again. Remove from heat, whisk in cayenne and salt.
Serve with asparagus and fresh fruit; mango, pear, oranges and grapes.