Sunday morning Kate and I got up and I felt like doing something special for breakfast. So I made my favorite: Eggs Benedict.
I hadn’t made it in a while but you know what? It’s really not hard. And what a healthy and delicious breakfast! All those egg yolks and tons of butter. This is a great way to get healthy fats into your family before a long day. Most of us don’t get enough good fats throughout the day so this is a nice way to get a jump start.
Of course, I did not give the English muffin to Kate since she is not eating grains yet. She loved the poached egg and Hollandaise.
Also, I didn’t have any Canadian bacon (or any bacon or sausage for that matter) lying around (it was all in the freezer) so I scrapped that. The Eggs Benedict was still absolutely delicious. (If you do add the bacon, fry it in a separate skillet while you are poaching the eggs.)
I also used the food processor to make the Hollandaise sauce — so easy!
Here’s how I did it…
Eggs Benedict Made Easy
(this makes enough for two):
Ezekiel Sprouted English Muffins (2) — not perfect because they do have sprouted soy… next time I will make this with homemade sourdough bread
Raw butter (3/4 cup, plus 1-2 TBS)
Pastured eggs (4) plus 3 egg yolks
Dijon mustard (1 TBS)
Filtered water — where to buy filtered water
Add 2-3 inches of filtered water to large skillet. Cover and bring to a boil.
Meanwhile, put a little water in a saucepan. Turn the heat on high. Take a stainless steel mixing bowl and set it on top of the saucepan. Add 3/4 cup of butter to the bowl. Let it melt and take it off the heat.
In your food processor (or use a wire whisk in a mixing bowl), process 3 egg yolks. Add the juice from one lemon (about 1/8 cup) and 1 TBS Dijon mustard. Continue to process and then slowly add the melted butter in a slow stream. When thoroughly mixed, set aside.
Butter your English muffins and stick them in the toaster oven.
Your water should be boiling by now. Reduce the heat to medium. Crack 4 eggs into the water, making sure not to let them touch each other. Cook for 2-4 minutes, depending on how you like your eggs (2 minutes for runny, 3 for medium, 4 for firm yolks).
Put the toasted English muffins on a plate. Using a slotted spoon, spoon the eggs onto the muffins. Ladle on the Hollandaise sauce. Add sea salt and freshly ground pepper to taste.