Eggs Benedict

Our very first recipe post! We deciding the first meal of the day would be fitting as the first recipe post and what better way to start a weekend than with a decadent Eggs Benedict. Eggs Benedict is simply a English muffin with a gooey poached egg over Canadian bacon or regular bacon and slathered with Hollandaise sauce. We normally reserve Eggs Benedict as our go to breakfast during typhoons. It helps pass the time and gives us a feel good start to our day spent indoors. This is a great recipe for couples to make--one can handle the sauce and the other can poach the eggs. It looks like it would be difficult to make but it's so simple.

EGGS BENEDICT
Ingredients:
- 4 eggs for poaching

- 1 teaspoon white vinegar

- 4 strips of bacon cut in half

- 4 English muffins (toasted and buttered)

HOLLANDAISE SAUCE

- 5 small/medium egg yolks
- 1.5 tablespoons lemon juice

- pinch of white pepper

- pinch of salt
- pinch of paprika

- 1/4 teaspoon Worcestershire sauce

- 1 tablespoon water

- 1/2 c melted butter

BACON
Normally Eggs Benedict is made with Canadian bacon but we didn't have any and the great thing about cooking is you can make it your own.
Cut your four strips of bacon in half and cook it to your liking.
We put our bacon under the oven broiler so we don't have to deal with grease spatter and it keeps our stove top free.
Another bonus is that you can put your buttered English muffins in the oven at the same time to toast.

DOUBLE BOILER

If you've invested in a double boiler that's great! We definitely do not need to double boiler anything enough to justify buying one. Our homemade version: a pot and a stainless steel mixing bowl. 

Fill your pot with water but make sure the bottom of the bowl does not touch the water.

Bring the water to a slow simmer, not a rolling boil. 

HOLLANDAISE SAUCE

Separate five small/medium eggs reserving the yolks.
Make sure your double boiler is on a gentle simmer

Mix into your double boiler bowl:
 - 1.5 tablespoons lemon juice

- pinch of white pepper

- pinch of salt
- pinch of paprika

- 1/4 teaspoon Worcestershire sauce

Gradually add the egg yolks to the mix. Whisk quickly! If you don't whisk fast enough or if your boiler is too hot your eggs will start to scramble.
Slowly add your melted butter--Don't stop whisking! Cut the heat. Then add the water--Whisk!
 If your sauce is too thick add a half tablespoon of water at a time until it's the consistency you desire.

This recipe usually creates a little extra sauce. Add it to your vegetables at dinner. The sauce can go into the fridge but you will need to use a double boiler to warm the sauce again.

POACHED EGGS

Using a sauce pan, fill it 1-2 inches high with water and simmer the water. Once the water begins to simmer add the teaspoon of vinegar.
To make pretty rounded poached eggs use a metal ring such as a cookie cutter or a stainless steel biscuit cutter. Otherwise, slowly and carefully drop the egg into the water. Make sure you are as close to the water as possible when you drop it in. Don't worry if the egg doesn't look pretty or it has spread apart it is not going to affect the taste.
To keep the yolk nice and gooey cook it for 3 minutes.

Use a spoon, preferably with straining holes, to remove it from the water.