Eggs Benedict

“Mmmm…me want more Hollandaise Sauce” Jeramey said as he dipped everything into the sauce on his plate: his French baguette, his eggs, his finger, his French Toast, AND the Pumpkin Ginger Bread I had just made.  Yes, pause for gag reflex PLEASE.

Jeramey is one of the funniest people I have ever met.  Between he and Lydia during Sunday brunch, I always say I enjoy watching “The Lydia & Jeramey Channel.”  They make the simplest of gestures hysterical, and they’re great appreciators of food and food blogging.

So, it’s no surprise that Jeramey took a would-be basic Hollandaise sauce for Eggs Benedict and made it his “would-be-sauce for everything during Sunday brunch.”  Perhaps his enthusiasm for this basic butter-and-egg-yolk recipe is testament to the quality of the dish.  We all know that you can never have too much butter, and seeing as this Hollandaise Sauce is about 90% butter, then I think Jeramey falls into this fan club.

Try this easy, simple, yet richly decadent Eggs Benedict over a fresh, crusty French baguette and serve with sunny-side up eggs your way.  The dish will wow all of your friends during Sunday brunch, and their incessant Hollandaise Sauce “dipping” will be proof of the meal’s clearly delicious qualities.

Eggs Benedict

This version of Eggs Benedict comes from Elise Bauer over at Simply Recipes.  Although Elise suggests making the Hollandaise sauce in a blender, I prefer a non-stick skillet and a whisk on the stove-top (it’s just cleaner this way).  For her version, please see here.

Ingredients:

* 1 Homemade French Baguette, cut into 3 parts and halved

* 6 eggs

* 6 pieces of bacon, or Canadian bacon

* 2 tablespoons fresh chopped parsley, optional (for garnish)

* 2 teaspoons white vinegar

* Butter

Hollandaise Sauce:

* 10 tablespoons unslated butter, cut into 1 inch cubes

* 3 egg yolks

* 1 tablespoon lemon juice

* 1/2 teaspoon salt

* dash of tobasco, or cayenne

1.) Cook the French Baguette according to recipe instructions.  See here.

2.) Cut baguette into 3 equal parts and half.  Plate on 3 individual plates.

3.) Cook bacon in a non-stick medium-size skillet over medium-high heat until done (I prefer done, but with a little bit of squishy texture (NOT over-cooked and crunch)).

4.) Make the Hollandaise Sauce: melt the 10 tablespoons butter in a non-stick medium-large skillet over medium-high heat.  Once melted, slowly add the 3 eggs yolks whisking to combine fully.  Turn heat down to medium.  Add salt, lemon juice, and a dash of tobasco or cayenne.  Continue to stir and smooth while cooking your eggs.

5.) In the same skillet you cooked your bacon in, add eggs and cook sunny-side up until the level of done-ness you and your friends prefer.  All of us like medium-well (with a yolk that cracks, but a completely cooked egg).  On medium high heat, this should take anywhere from 3-5 minutes depending on the stove, pan, and size of eggs.  You’ll know the eggs are done when the edges of the whites have slightly browned and the white of the egg is no longer shiny from being wet, or raw, but is cooked all of the way through.  The yolk will appear fully cooked too, but should crack under the pressure of a fork.

6.) Plate the dish: Pour 2-4 tablespoons Hollandaise Sauce over the French Baguette.  Add Bacon, 2 Eggs, garnish with parsley, and serve.  Makes 3 servings.  Enjoy!

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