Thursday, June 18, 2009

Eggs Benedict For Father's Day

I wanted to get this up in plenty of time to make for your favorite Dad on Father's Day. Poached eggs may seem intimidating, but there's really not so much technique to it as there is timing. I made Eggs Benedict for the first time last year and served them on toasted English muffins with smoked salmon...it was heavenly ('cause of course, I made myself a plate too)! And yes, please cheat and use a prepackaged hollandaise sauce mix...it makes me feel less guilty for not making it from scratch...thanks, I appreciate it!

I think Dads deserve breakfast in bed just as much as Moms do, so get ready to crack some eggs. If you're still unsure about poaching eggs, have a practice run before Sunday ;-)

Classic Eggs Benedict

Makes 1 serving
1 package hollandaise sauce mix
butter and water for the hollandaise sauce mix
2 tablespoons distilled white vinegar
1 tablespoon salt (for the water)
2 large eggs
salt and fresh black pepper
4 thin slices deli ham
1 English muffin, split in half
fresh dill for garnish (if desired)

Fill a large, deep saute pan with water, to within an inch from the top. Don't use a pot if you can help it...the eggs will take longer to hit the bottom, and they may not cook up as nicely. Crank the heat up to high...we want this baby to boil.

Meanwhile, make the hollandaise sauce according to the package directions. I just used this one from Walmart.
Please do not skimp on the amount of butter it calls for...it really is necessary to make the sauce rich and creamy. You can work off the calories later. Once the sauce is done, turn down the heat to the very lowest setting (as low as you can get it) to keep it warm, and cap with a lid.

Now for the eggs. Once you have a good boil on the pan of water, turn your heat down slightly so you have a nice medium boil. Add the vinegar and salt, and stir to combine. The vinegar helps the egg whites stay together once it hits purgatory, and the salt adds flavor.
Crack your eggs into a couple of measuring cups with handles. This is the easiest way to get both eggs in at the same time. (If you need to make four eggs, use 4 cups).

Hold the measuring cups over the water...

and gently tip them in. They will turn white and start to cook immediately.
Poach the eggs for 3 to 4 1/2 minutes. If you like the yokes very runny, you're a 3 minute egg person. If you're like me, you are more of a 4 minute egg person, where the yolk is loose, but not all over the place. Everyone with me?

While the eggs are poaching, lay the ham out on the English muffin halves and toast. I do them together in my toaster oven.
It is very necessary to use a slotted spoon to lift the eggs out of the water once they're done. This helps cradle the egg gently so it doesn't break and drain the excess water away.

Hold the egg over the water for just a few seconds to let any water drip off.

Carefully place the eggs on top of the ham covered muffin halves...

and sprinkle with some salt and pepper.

Ladle the hollandaise sauce over the eggs...and be generous! Mmmm.....!

The fresh dill adds a nice layer of flavor with the lemony, buttery sauce. Usually, I will sprinkle it on, but I didn't this time (I did after I took the pictures ;-).

I cannot tell you how good this is! I feel like I'm on vacation at a nice hotel, on a Saturday morning with room service. Ahhh! (Okay...I had a craving too...but don't tell anyone!)


Now see...that wasn't so hard, was it? Hope you give this a try!
Happy Father's Dad to all our Dads and God bless your table tonight!

1 comment:

Suzie said...

Yum! This is one of my favorite breakfasts from childhood. My college friends would always cringe at the 'fat' I was eating when we'd go out to Perkins! I did not care a bit. I've prepared this at home, too ... just not often. I'm sure your hubby will enjoy!