Eggs Benedict

Here's a recipe that has been a long-standing breakfast favorite. The recipe originally came from Allrecipes.com and was modified just slightly as I did not have all the ingredients and equipment. To make the hollandaise sauce, most recipes call for a double boiler, so I had to improvise.

Ingredients
  • 2 egg yolks
  • 1 tablespoon and 2-1/4 teaspoons lemon juice (basically a small lemon's worth of lemon juice)
  • 1/2 pinch ground black pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 Tbsp water
  • 1/2 cup butter, melted
  • 1 pinch salt
  • 4 eggs
  • 1/2 teaspoon distilled white vinegar
  • 2 Tbsp extra virgin olive oil
  • 4 slices Canadian-style bacon (ham will also work)
  • 2 English muffins, split
  • 6 stalks of asparagus
  • (optional) paprika for garnish
Directions

To make the Hollandaise sauce:

  1. In a small sauce pan, whisk together egg yolks, lemon juice, black pepper, Worcestershire sauce, and 1 Tbsp water. Heat over low heat.
  2. Slowly add the melted butter to the mixture, about 1 Tbsp at a time. Whisk constantly. If the sauce gets too thick, add a teaspoon of hot water. Continue whisking until all of butter is incorporated and the sauce has thickened just slightly.
  3. Cover the sauce and set aside to keep warm.
To complete the rest:
  1. Fill a large sauce pan with about 3 inches of water. Bring water to a boil, then reduce heat to a gentle simmer. Add distilled white vinegar. Poach eggs by carefully breaking eggs over a slotted spoon, then carefully dipping spoon below the surface of the water. Allow each egg to cook for about 2 1/2 to 3 minutes.
  2. While eggs are poaching, toast english muffins in a toaster oven or lightly broil them.
  3. In a sauce pan, heat oil to brown Canadian bacon (or ham) just slightly. In same saucepan, saute asparagus, adding salt and pepper to taste.
  4. Plate dish by setting a slice of Canadian bacon on top of a half of English muffin. Place poached egg on top of bacon, then add a dollop of Hollandaise sauce on top of egg. Put asparagus to the side, and if there is sauce left over, add sauce over asparagus.
  5. (optional) Garnish with a sprinkle of paprika.