Eggs Benedict

With Sunday being Easter, my mind turns to brunch. Easter Brunch is a big celebration in the grand restaurants of New Orleans. To me, Easter Brunch means one thing: eggs. The most popular egg dish is Eggs Benedict. To me, this is the essential brunch dish. I use the Blender Hollandaise recipe that I posted in January.

Eggs Benedict

8 Eggs

1 Tablespoon White Vinegar

1 Teaspoon Salt

2 Tablespoons Butter, divided

8 slices Canadian bacon

4 English Muffins split

Hollandaise Sauce (see recipe under January)

To poach eggs

Fill a large deep skillet with water. Add vinegar and salt. Cover and bring to a gentle boil. Break one egg in a small cup. Gently slip the egg into the slowly boiling water. Repeat with remaining eggs, keeping track of the order the eggs are going in. Reduce heat; simmer eggs for 2 to 3 minutes, until the whites are firm near the yolk. Remove with slotted spoon in the order you put them in and place in a pan of ice water. Set aside.

Heat oven to 200 degrees. Heat one tablespoon butter in a large skillet. Add Canadian bacon and cook for 4 minutes, 2 a side, until browned. Divide and toast muffins. Spread remaining butter on muffin halves. Place muffin halves in oven and keep warm.

If you need to reheat the eggs, fill deep skillet with fresh water and bring to a boil. Reduce to a simmer. Add eggs with slotted spoon and heat for a minute.

To assemble:

Arrange 2 muffin halves on a plate. Top each half with a slice of Canadian bacon. Top with eggs. Make sure to drain them well before plating them. Top with Hollandaise Sauce and serve immediately.

Enjoy