Eggs Benedict Made Easy
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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…
Ingredients (this makes enough for two):
2 Ezekiel Sprouted English Muffins (not perfect because they do have sprouted soy… next time I will make this with homemade sourdough bread)
3/4 cup raw butter plus 1-2 TBS
4 pastured eggs plus 3 egg yolks
1 lemon
1 TBS Dijon mustard
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 wisk 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.
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30/04/2008 at 3:04 am Permalink
Thanks Ann Marie! Looks delicious…I’ll add it to my egg recipe post now!
30/04/2008 at 7:14 pm Permalink
Oh, eggs benedict is my favorite too. I absolutely love it.
06/11/2008 at 1:44 am Permalink
food for life makes a sprouted 7 grain english muffin which is soy free
11/01/2009 at 7:22 pm Permalink
Hi AM – Been looking for a recipe just like this. Quick and easy, for morning, can be eaten in the car, if neccessary, w/o too many crumbs, right? Thanks! I’ll definitely try it out.
24/01/2009 at 5:02 pm Permalink
Hello!
Thanks for the great recipes! One quick question, I thought sprouted soy was OK? Can you explain a little more for me? Thanks!
24/01/2009 at 5:26 pm Permalink
Sprouted soybeans have about 40 mg isofavones per 100 grams, which is less than plain unsprouted soybeans.
http://onibasu.com/archives/dn/24387.html
Unfortunately, as little as 30 mg of isoflavones suppresses thyroid function.
http://www.soyonlineservice.co.nz/06doses.htm
Unless you are eating fermented soy (like naturally fermented soy sauce — which is fermented for 1-3 years) and eating a diet rich in iodine (like the Japanese, who eat tons of fish and seaweed to counteract the small amounts of fermented soy that they eat), soy should be avoided.
12/05/2010 at 5:54 pm Permalink
Eggs benedict are my favorite egg recipe. I’m going to try making Hollandaise right now to go over steamed orange cauliflower, yum! I’m just going to do it with a whisk. I don’t have a food processor, just a Vita-Mix and a stick blender. I made Hollandaise with the stick blender a couple of times. It didn’t seem to warm the eggs enough so I’m going to try it the old-fashioned way.
I wondered why there’s no salt in Hollandaise?
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