A Perfect Sunday Breakfast **Eggs Benedict

by Michelle on May 5, 2009

I love Eggs Benedict and whenever we are on vacation and staying at a big hotel I always order it for breakfast. Unfortunately some restaurants now have a cheese sauce instead of Hollandaise which is such a shame. Hollandaise is one sauce that should never be substituted. And lately I’ve noticed ham is replacing Canadian Bacon. Why? I like Canadian Bacon! Also the egg is supposed to be poached with a soft yolk! How and why perfectly good recipes morph into down right awful “food on a plate” is beyond me.

I also made a new English Muffin recipe. I wanted to try a different recipe but then just whipped up a recipe on my own. Hey sometimes it’s best to just do what you want and not follow a set recipe. The muffins turned out great. I made them extra large because I knew I was going to be making Eggs Benedict for our Sunday Brunch and I wanted the muffin large enough to comfortably hold two poached eggs. So these were jumbo English Muffins. But you can make them any size you want.

I’ve used the same Hollandaise recipe for years and I’ve never had one problem with curdling. In fact I never knew there was a problem with making Hollandaise until just a few years ago. So either I’m using a foolproof recipe or I’ve been darn lucky! I’m hoping it’s the recipe!!

The Hollandaise Sauce recipe is from one of my favorite cookbooks, “Tested, Tried and True” by The Junior League of Flint, MI. I think this was my very first cookbook and my Mom gave it to me for Christmas one year. I’ve made probably close to half the recipes and have never been disappointed yet. It’s out of print now but every once in a while I see a copy for sale on Ebay. I should get a new copy, one of my puppies chewed the back cover off! But this just adds to the charm…right?

EggsBenedict1

Hollandaise Sauce
Recipe adapted from “Tested, Tried and True” by The Junior League of Flint, MI

3 to 4 egg yolks (I always use 3 yolks)
1/2 tsp salt
1 TBL lemon juice
1/2 c. butter (1 stick)
Dash of Tabasco (I usually skip the Tabasco)

Put yolks, lemon juice and seasoning in blender and blend for about 30 seconds. Melt butter in microwave. With the blender on, pour a thin, steady stream of melted butter into the blender. Viola…it’s done and delicious!

EnglishMuffin-1

Sourdough English Muffins
Recipe developed by Big-Black-Dog

Makes about 12 regular sized muffins

1/2 c. sourdough starter (You could use 1 pkg yeast)
1 c. scalded milk
2 3/4 c. flour
3/4 tsp salt
1 TBL honey
1 tsp baking soda

Semolina or cornmeal, for dusting

In a small sauce pan scald milk and set aside to cool.

Combine sourdough starter, honey and cooled milk in a large bowl. Gradually add 2 c. flour. Stir to combine, cover with plastic wrap, and leave out for at least 4 hours or you can make it the night before and let it rise over night. The longer the rise, the stronger the sourdough flavor.

After the rise add salt and baking soda and mix well.

I form my English muffins free hand. Just taking a slight 1/2 c. of dough, forming it into a muffin shape and flattening it with my hands. Or you can roll out to 3/4″ and cut with a biscuit cutter into rounds.

Spray griddle or skillet lightly with spray oil and sprinkle with semolina or cornmeal. Heat to medium, 350 degrees, and cook muffins for about 6-10 minutes on each side depending on how large you made your muffins, or until browned on the top and bottom and cooked through.

The muffins will rise while on the griddle, after the first turn I flatten them a bit with a spatula.

CanBacon-1

Eggs Benedict
Recipe adapted from “various sources”

2 eggs per person
English Muffin, 1 recipe
3-4 slices Canadian Bacon per person
Hollandaise Sauce, 1 recipe

Garnish: Fresh fruit and parsley sprigs

Lightly fry Canadian Bacon and set aside on paper towels to drain. And cover to keep warm.

Take a small frying pan and fill it about 2/3 full of water. Bring the water to a light boil. Crack an egg into a small bowl. While swirling the water around, gently slide the egg into the swirling water. For the next egg repeat. When the egg white is firm remove with a slotted spoon and drain. See note for Microwave Poaching.

Split the English Muffin with a fork and toast. Butter each slice and place on a plate butter side up. Place 1-2 pieces of Canadian Bacon on each muffin slice. Carefully slide egg on top of bacon and top generously with Hollandaise Sauce. Garnish and serve.

NOTE: Although I’ve never tried this, here’s a method for Poaching an Egg in the Microwave. I think I might try this method next time I need poached eggs.

EggsBenedict3

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Natashya KitchenPuppies May 5, 2009 at 11:47 am

    That looks fantastic!
    Thanks, also, for reminding me that I want to try making English muffins.

  • Ben May 5, 2009 at 12:32 pm

    That’s one of my favorite breakfasts! Yours look delicious, thanks for the recipes :)

  • Leela May 5, 2009 at 2:12 pm

    Man, a classic dish like this can’t be beat. I don’t know who came up with the idea of eggs benedict — must be some sort of genius. The flavors and textures work so well together.

    Ha! The word verification for this comment is “brava” — exactly what I wanted to say to you. How cool!

  • Teanna May 5, 2009 at 2:48 pm

    I am DYING to make my own English muffins. Your photos seriously have me drooling on my keyboard.

  • Juliana May 5, 2009 at 3:09 pm

    Your eggs benedict look great! Never had a chance to make them at home…I’ll definitely try it…the pictures are great!

  • Debbie May 5, 2009 at 3:10 pm

    The breakfast looks great. I just discovered your blog and saw all the pics of your house before and after. Your house is absolutely gorgeous….breath taking!!! I’m sure it was worth all the effort and hard work….just gorgeous!!

  • Nancy May 5, 2009 at 3:46 pm

    My husband has a special weakness for English muffins, and eggs benedict! Hmmm…if I make this from scratch will he cave in on that Disney spa vacation I want?

  • katrina May 5, 2009 at 10:57 pm

    Great pictures – and thank you for( especially)the sauce recipe! I never realized it was so EASY. I think this would wean me off the lemon butter I dip asparagus in, I truly do. YUM!

  • Kayte May 6, 2009 at 10:55 pm

    I am always just amazed that you are whipping up your own English muffins…wow. This all looks so delicious…I order it once a year at a reputable place (taking no chances on cheese sauce, faulty eggs, etc.) and consider it one of my finest indulgences. Yours looks exceptionally great!

  • Melissa Clifford May 11, 2009 at 10:27 pm

    That’s beautiful! Love the fruit addition. The hollandaise is from Flint, Michigan? That is near me.

  • Risa August 28, 2009 at 3:41 am

    I just found your blog and absolutely love it. I’m a newly married woman with a big black dog of her own (lab border collie mix :-) ). I love all your comfort food recipes. They are making me hungry.

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