Working from home allots for a little freedom when it comes to breakfast and lunch. I often don't have time do both so I combine the two meals and make brunch! Making a good brunch you have the essentials: bacon, eggs, bread and some fruit! Let's combine these and make eggs Benedict.
Making eggs Benedict requires a level of finesse. You have to get the perfectly warm, crispy bacon, hot buttered toasted biscuits, a delicate poached egg, and a warm, creamy Hollandaise sauce, all at the [damn] same time. But this is a brunch staple! You get this one right and everyone wants a seat at your brunch table - tell'em don't forget the champagne!
That said, if you know how to toast a biscuit, know how to cook bacon, then all there is the poaching off the poach eggs and getting the Hollandaise sauce right, which are actually quite easy. All you need is a long spoon and a bit of vinegar for the poached and blender for the hollandaise sauce.
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley or green onion, for garnish
2 teaspoons white or rice vinegar
2 English muffins
10 Tbsp unsalted butter
3 Egg Yolk
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or hot sauce
First thing is you want to start with the bacon. Heat a large pan on medium low heat. Add the strips of bacon. Slowly fry, flipping every once in a while, until the bacon is browned on both sides. Remove the bacon from the pan, set on a paper towel to absorb the excess fat.
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.
To make the h the blender hollandaise. melt 10 Tbsp unsalted butter - about a stock of butter, 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to low, slowly dribble in the hot melted butter, while continuing to blend. Add more salt or lemon juice to taste.
Now to poach the eggs. Essentially, working one egg at a time, you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a spoon. I would allow them to cook for roughly 3-4min.
As soon as all the eggs are in the poaching water, begin toasting your your biscuits. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl of warm water.
So here comes the finesse - the assembly! Top with two slices of bacon. You can cut the bacon to fit the biscuit if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley or green onion over it all and serve with salad and fresh fruit.