I'm almost out of the English Muffins I made a week or so ago so I decided to make a decadent "start-of-the-week" breakfast using them. I think Eggs Benedict is one of my favorite breakfasts.... it's a shame that its loaded with fat, but then again, that's probably why I find it so fantastic.
On the bottom, a Laura-Original English Muffin.
Instead of Canadian bacon, I used good ol' American bacon. You can see it poking out under the egg up there. Also, I chose "regular" bacon because you can get it "low sodium" at the store whereas I have yet to find a Canadian bacon with less than 40% of my daily salt intake. That might be exaggerating... but I think its close!
I poached the eggs one at a time (please, I'm not that good a cook) in a small saute pan with simmering water and a splash of vinegar. The vinegar is supposed to help it stay together and not turn into egg-drop soup. Unfortunately, and/or hilariously, Boyfriend only has balsamic vinegar at his apartment. I was terrified I was going to end up with brown eggs... alas, they were fine, soft whites barely containing the warm loose yolk. Have I mentioned how much I love poached eggs? I do...
I totally cheated on the Hollandaise sauce and used a Knorr packet. Why? Because the last time I tried to make Hollandaise from scratch I basically just poured hot butter on our eggs. Tasty, but dare I say, a little too buttery.
A sprinkle of cracked black pepper seals the deal. We enjoyed this breakfast with coffee. Sorry, still no booze for me :)
No booze? Supwitdat?
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