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Eggs Benedict

If I was stranded on a deserted Island– I wish it was desserted 🙂 — this would be the food I would take with me!  Eggs Benedict has been a favorite of mine for years now.  When we eat out for breakfast, and this item is on the menu, I typically order it.  This is my ultimate comfort food.

What is the special occasion?  Well, my husband is working from home today – the kids are back in school– and I wanted Eggs Benedict- so, I made them.  Making my own Hollandaise is intimidating to me, so I cheat and use prepackaged sauce mix and it’s still quite delicious (Knorr Hollandaise Sauce Mix)  It isn’t the most amazing Eggs Benedict in the world, for that you would need to travel to the Bouchon in Vegas.  See Las Vegas Baby!

Eggs Benedict

Serves 2

  • 3 English Muffins, split and toasted (6 halves)
  • 6 slices of quality Canadian Bacon ( like Boar’s Head Brand)
  • 6 poached eggs (I fry mine)

For the Hollandaise:

  • I packet Knorr Hollandaise sauce mix
  • 1 cup milk
  • 4 Tbsp butter (half a stick)

Preparation:

Cook the Knorr Hollandaise Sauce mix according to package directions, using the cup of milk and 1/2 stick of butter.  Bring to boil, whisking constantly.  Cook for 1 minute.  Turn off heat and use the sauce.

Place 3 English Muffin halves on each plate.  Place a slice of Canadian Bacon on each toasted English Muffin half.  Top with a poached or fried eggs. Pour Hollandaise sauce over the Eggs.  Serve with coffee.

Tip: To get the poached texture of fried eggs, I start them in a pan until the whites have set some, then I add a few Tablespoons of water to the edge of the pan and cover with a lid and it will give the yolks a poached look.  Just until the yolks have a film over them, then use them before the yolks cook completely through.  I learned this trick from my fellow blogger Pam at her site: For the Love of Cooking.  Thank you Pam.

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3 Comments

Las Vegas Baby!

My husband and I escaped to Las Vegas for the weekend (without children).  For breakfast on Saturday we ate at Thomas Keller’s restaurant “Bouchon” in the Venetian Hotel.  There I ordered their Eggs Benedict Florentine, which was their special for the day.  I must say it was VERY SPECIAL!  I love to cook and I consider myself a good cook, but after taking my first bite of their eggs I realized something:  I cannot cook eggs (like that!)  They were the best I had ever eaten EVER!  I am getting pretty sappy about this love affair I have with eggs and especially eggs benedict.  I have a soft spot in my heart for it!  Their potatoes were also not half bad — not over seasoned, crisp on outside and soft on inside.

If ever in Las Vegas and you have the opportunity to eat at Bouchon, please do!  It’s not cheap, but it is OH so good!

Eggs Benedict Florentine at Bouchon

Potatoes - perfectly cooked