Today is National Eggs Benedict Day! Eggs Benedict is not something I grew up eating. In fact, I don’t know that I even tried Eggs Benedict until I was an adult.
I was definitely more of a Biscuits and Gravy kind of a girl. I may have mentioned that I am a huge fan of bread, and biscuits definitely fall into that category. I am also lover of gravies and sauces. While I don’t eat the country style sausage of my childhood anymore, I do still enjoy gravies and sauces.
Eggs Benedict could be considered a more upscale version of biscuits and gravy, having both bread and sauce components. The flavor profile is quite different, however.
Hollandaise sauce is a lemony, buttery sauce with a silky texture, a truly French sauce. The origins of Hollandaise Sauce, however the sauce predates the dish by several hundred years. Hollandaise makes a wonderful sauce for more than the Eggs Benedict, upping the game of asparagus or salmon.
In honor of National Eggs Benedict Day I made this dish for Sunday brunch. While I don’t personally eat pork I did make it in the traditional way, using Canadian-style bacon. One of the keys to excellent Eggs Benedict is timing. All of the ingredients need to be ready and hot at the same time. It’s an art that I do not quite have down. My bacon and muffins were done before the eggs and sauce, which caused them to dry out.
All of my brunch attendees were skeptical of poached eggs, so I made a batch of scrambled eggs. It’s a good thing I did. The girls were not about to try the poached eggs. Later, Daughter Number Four said that she probably would have liked them. The Hubs was also a bit skeptical. I assured him that I would over poach his egg. Again, I’m glad I made some scrambled eggs.
One of the biggest surprises came when both D3 and D4 asked for seconds. They loved the Hollandaise sauce and liked their version of the Benedicts. I have learned that substitutions can be wonderful. Generally I have my Benedicts with salmon or crab. These I just ate meat free.
I served the Eggs Benedicts with some crisp fried potatoes. Fried potatoes are always well received at my house, and frequently the side when I have Eggs Benedict at restaurants.
The Eggs Benedict celebration brunch was a success, even with a few small hiccups. I also learned that while I love Eggs Benedict I will leave the making of them up to the professionals. Between the timing and the vastness of dishes dirtied it makes the most sense. Also, the family doesn’t love them as much as I do. It’s quite a bit of work to go to if I’m the only person who loves all of the parts of the whole.
So, are you celebrating Eggs Benedict Day? I would love to know if you are a fan of this dish or not. Let me know your thoughts on it!
- 4 English Muffins (split, toasted and buttered)
- 8 slices Canadian-style bacon (warmed)
- 8 eggs (poached)
- Hollandaise Sauce (recipe follows)
- Cayenne Pepper
- Prepare English Muffins and Canadian-style bacon. Keep warm.
- Poach 8 eggs.
- Prepare Hollandaise Sauce, assemble Eggs Benedicts immediately. Serve topped with Cayenne Pepper.
Food Processor Hollandaise Sauce
- 3 egg yolks
- 2 tablespoons lemon juice, fresh squeezed
- 1 stick butter, melted in saucepan over low heat
- Melt butter in a small saucepan over low heat, taking care not to scorch or allow any evaporation. Set aside.
- In the bowl of a food processor blend egg yolks, lemon juice, salt and pepper. Blend for about 5 seconds. Remove tube cover and pour melted, slightly cooled butter in a thin, slow steam through tube as processor is running. Blend continuously for about 20 seconds until a thick, cream like sauce is created. Do not over blend or sauce will break down. Serve immediately.