Eggs Benedict

I had never tasted Eggs Benedict and thought it was about time that I did!  As I don't eat Canadian bacon, I came up with some great alternatives—salmon for non-meat eaters, corned beef for non-bacon eaters and veggies for vegetarians. All delicious!

This recipe takes a bit of time and is perfect for spoiling a loved one for breakfast or a brunch. My mom and I had them for dinner and who doesn’t love breakfast for dinner!

I had never eaten Eggs Benedict before and what a treat. Remember this recipe for Mother’s Day—what a great way to say I love and appreciate you! Recipe is below.

Foodie Lit

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Eggs Benedict

Yield 3 servings

3 English muffins, buttered

Deli Eggs Benedict

1 slice corned beef

Smoked Salmon Eggs Benedict

2 slices smoked salmon

Veggie Eggs Benedict

1 handful fresh spinach leaves, torn

1 green onion, chopped

3 cherry tomatoes, halved

Hollandaise Sauce

2 egg yolks

1 1/2 teaspoon freshly squeezed lemon juice

1/3 cup butter, melted

Dash of salt

1. Pour hot water into a thermos. Put the top on and put aside.

2. Bring water to a boil in a double boiler. Add 2 egg yolks and whisk together. Continue whisking as you add the lemon juice. Slowly add the butter, continuing to whisk until the sauce thickens.

3. Pour out hot water in thermos. Pour Hollandaise Sauce into thermos and put cover on. Reserve until ready to serve.

3 poached eggs

Poaching an egg.

There are several ways to poach eggs. I used two here. Feel free to use your favorite.

1. Microwave:  I have a simple plastic microwave egg poacher. My mom’s favorite breakfast includes a poached egg, which I make for her nearly every morning in this poacher. Easiest way I ever made a poached egg—just follow the directions.

2. Traditional Method:  Crack each egg into a small separate dish. Add water to come up to 2” in a 2-quart saucepan. Bring to a simmer. Add 1 teaspoon salt and 2 teaspoons white distilled vinegar. With a spoon, stir the water in one direction to create a mini whirlpool. Carefully slide one egg at a time into the swirling water. Cover pot and cook for 4 -5 minutes in lightly simmering water. Remove eggs carefully with slotted spoon and place onto a paper towel lined plate.

Assembly

1. Warm the English Muffin if desired. Butter the surface. Add the corned beef, smoked salmon and vegetables to each muffin.

2. Gently slide a spoon under each poached egg on the plate and place over the deli, salmon or veggies.

3. Gently spoon the Hollandaise sauce, about 2 tablespoons or more to taste, over the egg.

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Expandthetable suggestions

Deli Eggs Benedict: use pastrami in place of corned beef.

Smoked Salmon Eggs Benedict: Use fresh poached salmon in place of smoked salmon.

Veggie Eggs Benedict: Try sautéed vegetables such as mushrooms, kale, beet greens, shallots, bell peppers, zucchini, yellow squash or any combination.

Cheesey:  Sprinkle cheese on top of the veggies before placing poached egg on top

Non-Dairy: Use non-dairy margarine in place of butter in Hollandaise Sauce and in buttering English muffins.

Gluten Free: Use a Gluten Free bread or muffin.