September 14, 2010

Eggs Benedict

My husband and I love eggs benedict, but hollandaise sauce can take more time to make that I like, so I was really happy to find this quick and easy recipe!
Many thanks to Sara over at Readhead Recipes for this great dish!  And take a minute to hop over to her blog, she has great recipes there!


Simplified Eggs Benedict
egg gravy, see below
4 eggs
4 slices of Canadian bacon, heated up in small frying pan
2 English muffins, cut in half and toasted

Faux-Hollandaise (aka Egg Gravy)
2 Tbsp butter
2 Tbsp flour
1/4 tsp yellow mustard
1 1/2 c milk
salt and pepper to taste

Melt butter over medium heat in saucepan. Add flour and stir with wooden spoon until slightly golden in color. Add mustard and a little salt and pepper. Slowly add the milk, a few tablespoons at a time until well incorporated. Once all milk is in, bring to a soft boil until the thickness is to your liking. If it gets too thick you can add more milk.
Poach eggs and toast just before ready to eat. To poach eggs bring water to a soft boil, turn heat to low. Drop eggs in gently and let simmer over low for about 4-6 minutes or until yolks are hard enough for you. To test, push gently on the yolk with the back of a spoon. Remove with slotted spoon and drain off water.
To assemble place English muffin, then Canadian bacon, then egg, then sauce. Serve immediately and eat up (cause nobody likes cold eggs).
Serves 2.

1 comment:

Erin said...

This looks so delicious! And easy too. That's my kids of recipe!

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