Once upon a time, a long time ago…I turned 30. And one of my best friends from high school did, too, just 7 days before me. So I flew out to San Francisco to celebrate with her.
Me, left, Susan, right
Susan and I share a love of food. I wouldn’t exactly call us foodies, though. I think having Ding Dongs and nacho cheese dip on your favorite foods list disqualifies a person from that moniker. Regardless, we ate some really good food for our birthdays. It was in San Francisco I had a breakfast I’ll never forget.
And eggs benedict.
Fast forward to today. The hens are laying again. I’m in need of an egg dish to fix for supper. I decided to give the home version of eggs benedict a go. With a few changes, of course
Eggs benedict is usually made with Canadian bacon. We have cottage bacon made when we butcher pork, and it reminds me a little of Canadian bacon. I like to use it on pizza, or to lean up a BLT. I thought it would work just fine in my version of eggs benedict.
Then you have to poach your eggs. Simply get a saucepan half full of water boiling then reduce to a simmer. Crack an egg into a measuring cup, then quickly slide the egg from the cup into the simmering water.
Cook 3 to 5 minutes, to desired doneness. The eggs kind of look like jellyfish while they cook.
Remove the egg from the saucepan with a slotted spoon. Place Canadian bacon, or cottage bacon, atop an English muffin. I changed things up a little here, too, and used slices of English muffin bread. It was delicious! Put an egg on top of the bacon, add Hollondaise sauce and sprinkle with paprika.
Hollandaise sauce is simple to make, and is yet another good use for extra eggs. Melt 1/2 cup butter, 1 Tablespoon lemon juice and 1 Tablespoon water in a glass measuring cup in the microwave. Place 3 egg yolks in a bowl, then slowly whisk the melted butter mixture into the egg yolks. Cook this mixture in the microwave 30 to 45 seconds, whisking every 10 seconds, until thickened.
My home version of eggs benedict turned out yummy, and made a wonderful spring meal paired with asparagus.
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