Eggs Benedict Anyone??

October 14, 2015 / 10 Comments

Truly the way to my heart is diamonds, gadgets and Eggs Benedict!  If I happen to get them all in bed on a Sunday morning? Well, that’s even better!!

My all time favorite Eggs Benedict recipe is the tried and true standard recipe. I don’t want avocado, sausage or turkey. I want the traditional English muffins topped with Canadian bacon or sliced ham, poached eggs, and hollandaise sauce. I want rich sauce, real eggs and real meat.  I promise you this is a SIMPLE to make delicious meal!
EggsBenedict
Eggs Benedict

4  poached eggs
2  English muffins, split and toasted
4  slices Canadian-style bacon
Hollandaise Sauce

1. Preparing Poached Eggs

I have found the easiest way to poach the eggs!! Check out these innovative design poaching pods, egg poaching has never been so EASY!!
1. Boil Water – Turn the water down to medium.
2. Crack Egg Into Poacher Cup
3. Float Egg Poacher On Water and Cover the Pot (This is where a glass lid comes in the handiest!)
4. Wait 4-6 Minutes – Take Out of Water
5. Voila – Enjoy Poached Egg Perfection – Every Time! Absolute Eggs Benedict PERFECTION!! Every single time!!
Coating the pods with olive oil/butter/cooking spray/ to add flavor and to prevent any possibility of egg sticking. I love using a lemon infused oil to mine for added kick.

While your eggs are poaching make your Hollandaise Sauce.

1/2 cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice REAL lemons make a world of difference here!
Pinch of salt and pepper

In the top of a ***double boiler combine egg yolks, water, lemon juice, butter, salt, and pepper. Stirring with a whisk and constantly moving the mixture until the butter completely melts and the sauce starts to thicken. Cook the sauce for an additional 3 minutes stirring often. This is the only tricky part!! Don’t let the sauce get to thick or it will clump (if that does happen add a teaspoon of water, stir and repeat until you have the desired consistency) Remove the sauce from the heat. The sauce will continue to thicken as it cools so you don’t want to cook it until it’s the thickness you want. I hope that makes sense.

***I use a metal bowl over a simmering pot of water.

Toast or broil your English muffin. Broil or brown in a skillet your ham or Canadian bacon. Personally I like my English muffin well toasted and my ham just warmed throughout. Yummm!!

Breakfast anyone??

I want to mention a little more about these Silicone Egg Poachers. What a unique and very easy way to make a poached egg! I’m very impressed. The silicone is very pliable so you can easily turn them wrong side out for easy cleaning. Adding the oil or butter is a good idea when you want the eggs to look ‘photo’ ready! I tried both ways adding the oil (Spray with PAM!) and one with out the spray. The one without was definitely not as pretty of an egg when I got it out and it did take a little extra scrubbing to clean but really, nothing major.


The pods have holes to it’s easy to grab them from the water with your fingers or even a pair of tongs. The colors are bright and fun and the serve another purpose…… The 4-year-old found they are the perfect size for a serving size of Gold Fish Crackers.

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10 Comments

  • Kelly O

    October 14, 2015 at 5:49 pm Reply

    I love hollandaise sauce. It is so yummy. We have backyard chickens so I am excited to try this. Nothing better than farm fresh eggs, and hollandaise. 🙂 I don’t have Canadian bacon, so tomorrow it will be just “normal” bacon.

  • Rosie

    October 14, 2015 at 10:53 am Reply

    I love poached eggs, but haven’t used a poacher yet, it sounds worthwhile! I never tried Hollandaise Sauce, you make it look delish I’d like to try this!

  • Pamela Gurganus

    October 14, 2015 at 6:53 am Reply

    Eggs benedict is my all-time favorite food any time of day! However, I never make it at home because for the life of me, I cannot poach eggs! These silicone egg poachers would be perfect for me! I’m so excited about this. Thank you so much for sharing!

  • KATE SARSFIELD

    October 14, 2015 at 5:57 am Reply

    I’ve found a VERY easy way to get the perfect poached egg (thanks to my Mum, once again!): Get a piece of cling film, very lightly oil it, line a muffin tin or cup with the film, pop in your egg, then kust twist the ends of the cling film together making an egg bag & pop that into your hot water! We call them POUCHED eggs!

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