Monday, December 16, 2013

Budget Benedict

Eggs Benedict are one of life's little luxuries that most people order at a fancy restaurant or on vacation. Most of us avoid making them, because of the sauce--better known as 'Hollandaise' Sauce--an extremely time-consuming, tedious, but rich and decadent condiment for this dish.


I am only featuring this recipe (a super simplified version), because we cheat--I don't poach the eggs, nor do I make the sauce from scratch!  But it sure does hit the spot some mornings.  This is Jon's absolutely favorite breakfast dish when we have eggs--I just wouldn't make it if it weren't for Knorr's Hollandaise Sauce mix.  I have definitely come to appreciate the semi-homemade option and the convenience it provides.  

Note:
Individual steps are easy, but some planning and multi-tasking involved.
1. Toast your bread. 2. Combine the sauce ingredients. 3. Make the eggs. 4. Finish the sauce. 5. Assemble the meal.

Equipment:
Toaster Oven
Microwave
Non-stick skillet
Spatula
Mixing Bowl
Whisk

Ingredients:
English Muffins, sliced and lightly toasted
Fresh large eggs
Canadian Bacon

The Sauce:
1 package Knorr's Hollandaise Sauce (follow instructions)
1/2 stick (4 Tbls) Butter
1 cup milk


Instructions:
1. Wash Your Hands.
2. Slice your muffins and toast them lightly. Set aside.


3. In a non-stick skillet, heat the slices of canadian bacon. Set aside.


4. Melt 1 tsp of butter in non-stick skillet over MEDIUM heat.
5. Make your eggs 'OVER-EASY'. (See my very first post 'How To Crack An Egg' if you've forgotten)


Make The Sauce:
--Combine the sauce ingredients--milk and package content--and whisk together.



--Add 1/2 stick of butter.


--Microwave in 1 minute intervals, stirring between each session, until smooth and silky.



6. Begin assembly--toasted muffin, canadian bacon, egg, and sauce.



7. Gotta admit, not bad for college level cooking!  Tell me this won't impress your family!