Making Margot’s Favorite Breakfast – Eggs Benedict

Margot goes nuts for Eggs Benedict. I have never seen her pass on ordering it when it shows up on a restaurant menu. Me, I had never had it before today. I’ve never been a huge fan of cooked eggs with yolks intact so I could pass this over without thinking about it.

I figured making it for the first time would also be a great opportunity to try it for the first time. I decided to use the regular bacon we had rather than Canadian Bacon, knowing full well that the dish would come out a bit different than the classic. Margot approved so I went ahead.

Hollandaise sauce can be tricky to make primarily because you must be careful not to scramble the eggs during the cooking. Similar to the lemon curd I made recently and the many applications of melted chocolate, the use of a double boiler (or similar apparatus) is required. The recipe I used for the Hollandaise came from Tyler Florence and The Food Network.

I didn’t find the process to make the sauce too much of a challenge and Margot confirmed that it tasted correct and had the desired texture. I’ll say I got lucky the first time out!

The poached eggs were pulled off using a cheat, a microwave egg poacher. Margot bought the little contraption to for her to make poached eggs without any hassle. It worked well and I hope nobody will think less of me for not doing to work to poach the eggs.

The assembly of the final dish included a light English Muffin covered gently with Smart Balance, several pieces of bacon, the poached eggs and a healthy portion of Hollandaise sauce. I used Marjoram for a garnish. I added a little salt and pepper to mine and dug in.

The Hollandaise sauce definitely expressed the lemon flavor and acid, something Margot said she really likes. I can imagine the difference with the Canadian Bacon and Margot suggested it holds up against the sauce a bit better than the traditional bacon. I can’t say I am as enamorate of this dish as Margot, but I can see how it can be just the thing to make for a satisfying breakfast.

Cheers!

Jason