Whenever there is a snow day I try to cook something that takes a little more time than a usual work day breakfast. This morning I tried Eggs Benedict. I’m pretty sure I have made this before but it has been so many years that I didn’t remember the specifics.
So…specifically speaking, it was easy. I didn’t have Canadian Bacon therefore these were meatless Eggs Benedict. I was more worried about making a good Hollandaise sauce than staying true to the recipe.
This morning we are still snowed-in in Atlanta. There is a layer of ice under the snow and walking and driving is treacherous. People are stuck on the roads just trying to get home. Many have been there 18 hours or more. It’s a mess. We are all home, except for Olivia at college, and keeping warm and trying interesting recipes.
Snow Eater back in action.
The pinestraw through the snow was pretty.
If you have some spare time on this snowy morning, you might enjoy some Eggs in Hollandaise sauce. We loved it.
1 tablespoon water
3 egg yolks
¼ teaspoon salt
1 cup butter, softened
2 tablespoons fresh lemon juice
Place the water and egg yolks in the top of a double boiler and whisk together. Place top pan over boiling water that doesn’t touch the bottom of the double boiler. Continue to whisk and heat the eggs to between 135-140 degrees. Add salt and stir. Begin to add the butter one tablespoon at a time incorporating each before adding another. Add the lemon juice and stir. Keep warm (120 degrees) while assembling other ingredients.
Place 3-4 cups water in a sauce pan with a tablespoon rice vinegar and ¼ teaspoon salt. Bring water to a gentle boil. Crack 6 eggs into a dish one at a time and slowly pour egg into water. Repeat with all eggs. Allow to sit in hot water at least 3 minutes or longer depending upon desired degree of yolk runny-ness. (probably not a word.)
Fry 6 slices of Canadian Bacon in oil until lightly browned and heated through.
Toast and butter 6 English Muffins. Some people make their own. I did not.
Place toasted English on a warmed dish. Put Canadian bacon on the muffin. Remove egg from water and allow to drain. Place egg on the Canadian Bacon and top with Hollandaise sauce. Garnish with a sprinkle of paprika or red pepper. Eat immediately.
Whisk together the eggs and water in the top of a double boiler.
Keep your grits cooking on the side!
Add the butter, one tablespoonful at a time.
I put the finished Hollandaise sauce in a glass dish and then placed it back in a pan with an inch or so of hot water in order to keep it warm while I made the rest of the dish.
Poach the eggs in salted water.
Nice for a snowy day brunch.