Monday, June 25, 2007

Eggs Benedict

So there was this one time, at IHOP, when Blake discovered the palatable beauty of Eggs Benedict. He liked it so much that he set about to learn how to make it at home and so whenever we whip this little luxury breakfast together, he's usually the one in charge -- which is fine by me! Anyway, enjoy!

  • Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
  • 3 English muffins, halved, toasted, and buttered
  • 6 thin slices of fully cooked ham (cooked bacon strips also work)
  • 6 eggs, poached
  • paprika, if desired
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs (for instructions, see below). Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.

How to Poach an Egg:
Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes, or until white and yolks are firm, not runny. Remove with a slotted spoon.

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