Turning Benedict on Eggs

And today we bring you Eggs Benedict, a long-standing Sunday brunch food favorite.  But in an act that most would consider treasonous, we are bringing you TCC's own version....with a slight twist (I know, shocking!).

Tradition calls for a poached egg for this breakfast treat (and please feel free to continue to use one if you're so inclined), but if you're like us who prefer an easy fix and have an adversion to squiggy foods, we suggest substituting an egg over easy.  Get the same runny yolk effect with about half the effort -- over easy peasy!

Eggs Benedict a la TCC

Hollandaise Sauce
Eggs Over Easy
Canadian Bacon
Whole Wheat English Muffins

Canadian Bacon

In a small pan over medium-high heat, brown the slices of Canadian bacon before serving.

Hollandaise Sauce

3 egg yolks
1/4 cup water
2 tbsp fresh lemon juice
1/2 cup (1 stick) firm cold butter, cut into 8 pieces
1/4 tsp salt
1/8 tsp paprika
1/8 tsp ground white pepper

Whisk yolks, water, and lemon juice in small saucepan until well blended.

Cook over very low heat (2-2.5 on dial) stirring constantly until mixture bubbles along the edges of the pan.

Stirring will cause some bubbles, but when bubbles start appearing on their own, then you’re ready for the next step.

Stir in butter, one piece at a time, until butter is melted and sauce is thickened.

Remove from heat immediately and stir in salt, paprika and white pepper.

Serve immediately...but if you need to let it sit a few minutes before serving, that’s fine too.  All you have to do is whisk the sauce to smooth up again before serving.

We really like this Hollandaise recipe, the fresh lemon juice really stands out and the paprika gives it nice depth.

Eggs Over Easy

Using a nonstick pan over medium heat, get the pan hot (but not too hot because you don't want the egg to sizzle when it hits the pan). Place egg gently into pan.

An egg has two an outer white and an inner white. The inner white takes longer to set and is the white that you should judge doneness by. Once the inner white is solid, then flip the egg.

After you flip it, let the egg sit about 15 seconds to set the outer white, then flip again.  The encased yolk should still be liquidy under the surface of the white when you touch it lightly.

To Assemble

Toast the English Muffin halves, cover each with two slices of Canadian Bacon, then place your Over Easy Eggs on top and smother with Hollandaise Sauce.

Bon appetit!