Monday, October 10, 2011

{45 by 45} eggs benny

yesterday i woke up feeling blue about my grandpa passing.. but feeling somewhat inspired by the beautiful day so i decided to cross off not one but two off my 45 by 45 (which has been sadly neglected of late) by making eggs benedict and poaching my very first egg.. yay me.. and let me tell you the hollandaise was creamy, lemony, rich and simply wonderful!! this is what sunday mornings are all about.. sit on the patio with a lucious breakfast.. all i needed was a mimosa.. *snapping fingers darn* i had champage i could have had one.. oh well a good reason to make this again.. he he

crab eggs benny

the picture above is crab eggs benedict.. i had left over crab legs from my simply amazing dinner the other night (more on that dinner this wednesday) so shell asked if she could have crab legs on hers.. now pete and i had the canadian bacon and it was yummy too.  i googled the recipe and came up with tons i mean tons so i really can't credit any specific blog for the recipe but if you google you will see there are great ones out there and each person puts their little spin on it... the only thing i noticed that was really different per blog was the amount of butter for the hollandaise and on how to poach an egg.. i did use smitten kitchen's how to on poaching my egg and they turned out perfect!! thank you kindly!!


eggs benedict


prep time: 15  minutes
cook time:  10 minutes
servings:     2

ingredients:

4 peices of canadian bacon (or crag legs or lobter tail yumm)
parsley for garnish
4 eggs, poached.. how to found here..
2 split english muffins, toasted

blender hollandaise

1 stick of unsalted butter, melted
3 egg yolks
1 tbsp. lemon juice
zest of 1/2 of a lemon
1/2 tsp. salt
dash of cayenne (or 2 or 3)
vinegar

heat a medium skillet on medium low heat, cook canadian bacon.  slowly fry, turning every so often.. you want the bacon to kinda be brown on both sides..remove bacon from skillet and set on a paper towel.. now it's time to make your hollandaise.. melt your butter in a pot over medium low heat.. while it's melting put the 3 yolks in the blender..blend on low for about 30 seconds.. keep blender on low remove the small opening cover on top of your blender and slowly drizzle in melted butter all the while keeping the blender on low.. once all the butter is in add the lemon juice and zest and blend for about 10 seconds then add salt and cayenne.. blend again for about 10 more seconds (you can either leave in the blender or put in small pot and keep it on low low.. if it starts to thicken up add a smidge of cold water but not much!!!) now it's time to poach your eggs and my suggestion is if you don't know how check out the site referenced above.. :) while your eggs are poaching toast your english muffin.. to assemble take your toasted english muffin and start with the canadian bacon.. then add your perfectly poached egg then pour some hollandiase over and sprinkle with parsley.. (i added a few dashes of tobasco to mine also)

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