Traditional Eggs Benedict

Never wait in a brunch line again!  Make your own Eggs Benedict from scratch!My mom’s here visiting from the east coast!!  She’s kind of the coolest mom ever and totally what I want to be when I retire.  My dad died when I was 20, just shy of their 35 wedding anniversary and we were all devastated.  My only brother and I were even more worried about my mom and what would happen to her.  We thought he was her rock. We thought that he was the rock of the family and that we were nothing without him.  Turns out we were wrong.  Of course we’d all give anything to have him back; I’ve spent my entire adult life without him and that I struggle with a lot at times, but my mom, she did the opposite of fall apart. She blossomed.  My dad had a personality that filled the room and that often overshadowed her.  After he died, my brother and I, and our entire family really got to know her in a way we couldn’t before.  Since his death she started traveling (she came to spend my 25th birthday with me in Italy), she retired after struggling with the idea of not having some place to go everyday and her friends, and she met a wonderful man who makes her very happy.  They bought a Harley together and rode to Strugis (from New England) on their bike when she was 68.  And they also now have a 43 ft. boat that they pretty much live on in the summer. She’s incredibly happy, which in turn makes me super happy.Anyway, she’s here and we’re catching up and I’m showing her the sights.  Just wanted to share quickly the breakfast I made us the other morning, a Traditional Eggs Benedict,  unlike our Eggs Benetine we made a few months ago with our homemade English Muffins.  Plus, it’s Fiesta Friday and even though I’m super busy with my mom, I don’t want to miss out on this fun! 🙂Never waiting in a brunch line again!  Make your own Eggs Benedict from scratch!It was a delicious way to start our day!

Eggs Benedict from Scratch
Yields 4
Make your own Eggs Benedict!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Traditional Eggs Benedict
  2. 2 English Muffins
  3. 4 egg yolks
  4. 1 Tablespoon of fresh lemon juice
  5. 1/2 cup of butter
  6. salt to taste
  7. 4 slices of deli ham or thick cut ham
  8. 2 teaspoons of vinegar (white or rice)
Hollandaise Sauce
  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  2. Fill a pan half full of water. Add vinegar to the cooking water. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Remove from heat, cover, and let cook for 4 minutes. Remove with a slotted spoon, allowing the egg to drain.
  3. To assemble: Set up open and toasted English Muffin. Add ham to each side of the muffin and top with poached egg. Drizzle hollandaise sauce over the top of egg and muffin and serve!
Adapted from Tyler Florence
Adapted from Tyler Florence
Served From Scratch http://www.servedfromscratch.com/

 

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