Eggs Benedict – Mr. Wonderful’s Favorite Breakfast
The first year we were married, Mr. Wonderful and I went to Vegas. We stayed at the Stratosphere. That’s the hotel you always see on the CSI lead-in that looks like a space-ship. And if you stay at the Stratosphere, be prepared to walk…or learn how to ride the bus-system, cuz it’s at one end of the strip.
Which is GINORMOUS. And takes forever to walk.
And we were there in August, and walking with a feeling of a blow-dryer blowly hotly in our faces. MAN, it was hot in Vegas in August!
Anyway, every morning, instead of venturing forth to discover new worlds of food in Vegas, the culinary adventure capital of the world, we ate at the buffet at our hotel.
Mostly because we were so stinkin’ tired of walking.
In the 115º heat.
And every day, Mr. Wonderful ate Eggs Benedict. Seriously, we stayed for 6 or 7 days, which is WAY too long to stay in Vegas, and he ate them every single day.
I knew that, when we left, it was my moral responsibility to learn to make this dish for him. Why, you say?
Because I love him to death, that’s why. And just like the Lindt Truffles episode, what makes him happy, makes me happy.
So of course, I looked up recipes, but I had two problems.
#1 -Cooking anything with egg yolks is a pain in the patootie. The whole “egg-curdling too soon” thing always scares me off, which is why I still have an eight-dollar set of real vanilla beans in my spice cupboard patiently awaiting the day I will sally forth and attempt Creme Brulee.
#2 -Poaching eggs – the one cooking skill I have never been able to master.
Lemon Curd? Check.
Thai Curry or Pad Thai? Check.
Sushi? No problem. Check.
Korean Bulgogi? Check.
So anyway, I searched, and I found the solution. I’ll show you.
Start by making your Hollandaise Sauce.
Hollaindaise Sauce is scrumptious. And it can make or break your Eggs Benedict.
I found the perfect way to make these. In a blender.
No curdling eggs, much like my Fuss Free Lemon Curd. Seriously, blenders are my salvation.
Take 3 eggs and separate the yolks from the whites.
Don’t cry if you bust a yolk. You should cry if you’re trying to make sunny side up fried eggs and you bust a yolk. But here in the world of Hollandaise?
No worries. You’re going to blend them up anyway.
Save the whites for a meringue or something. Maybe you’ll go on a diet after this meal and make an egg-white omelet or something?
Dump your egg yolks into the blender. Also add 2 teaspoons lemon juice. We don’t like our Hollandaise Sauce too-lemony. The original recipe I tried called for 2 tablespoons. Wayyyyyyyy too lemony for us.
Also add 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper, just because, we live in Oklahoma and feel the need to add cayenne to everything.
And it just makes you feel kind of sassy.
Now, in a skillet, slowly and lowly melt one stick of butter.
Whir up your egg yolk mixture. Then leaving the blender running on low, begin to drizzle in your melted butter.
The butter is going to do 2 things. It’s going to emulsify, or thicken up your egg yolks into an amazing rich sauce. It’s also going to cook your egg yolks from its heat.
Pour your wonderfully rich, creamy yellow sauce into a pitcher.
Now your sauce is done. The worst is over and it’s time to get serious.
It’s time to poach eggs. Which I, the author of a cooking blog can’t do the way you’re supposed to.
I’ve lamented over it, torn my sackcloth, spread my ashes, and it’s just not happening. Sorry.
I will conquer it. Just not this week.
Instead I have a egg poaching pan. I think it weighted down my wallet a whole $3.00 at a kitchen shop.
Three dollars is nothing compared to peace of mind.
You just spray this lovely baby. Crack three eggs into it and place it into a medium-size skillet of steaming water.
Pay no attention to that man behind the curtain.
Or the white flecks on the surface of those eggs. It’s just the cooking spray doing something weird.
Cover your pan and simmer for about 5 minutes tops. I like my eggs yolks gooey, with all the whites firm.
Meanwhile in another pan, turn it on medium and toss in some pieces of canadian bacon, bacon or, as I did, prosciutto.
Just watch your meat until it browns. Since I am a multi-tasker, I almost made it before I got a few black burnt flecks on the prosciutto.
I am hiring a sous-chef, effective immediatley. Anyone interested?
Take a couple slices of wheat English muffins. Pop em’ in your toaster.
By now, your eggs should be done, as should your meat and English muffins.
Wipe the sweat off your brow from the art of multi-tasking and assemble your masterpieces as follows:
One toasted English muffin. You only need one side (top or bottom) for one serving.
Layer on one prosciutto slice.
Place one slice of your favorite cheese. I used a sharp cheddar, cuz frankly? It was the only thing worthy in the fridge. But whatever makes your heart sing is okay.
Place your beautifully easy-poached egg (cuz you cheated and can’t do the proper way) on top of the cheese.
Take the heavenly creamy-rich Hollandaise Sauce you made and drizzle it over the top.
And if you’re feeling a bit spunky and like-a-perfectionist who wants to make your husband remember an amazing week in Vegas, sprinkle some crumbled prosciutto and chopped parsley over top.
Because, you see, if he’s happy.
That’s just the way it is.
Cooking with love,