My father’s favorite breakfast treat is Eggs Benedict. As a kid, I remember him choosing it every time we’d go to a restaurant, particularly if it was new. He would talk about whether it had enough lemon in it, how the bacon was, and really made it seem like every aspect of the meal was important.
When I decided to make this blog, I knew for part of my Father’s Day celebrations I would definitely be including a cooking video for Eggs Benedict. It took me 2 tries to get this right. (First time I used way too much lemon, and ruined the eggs. Turns out poaching eggs without any fancy equipment requires a certain level of skill.)
Recipe is for 1, because I’m the only one in this house who will eat it.
Ingredients for Eggs Benedict:
1 Old English Muffin
1 splash of white vinegar.
1 squeeze of half a lemon. (Do not attempt to ‘splash’ a little lemon concentrate in there. *shivers*)
1/4 cup of melted butter
1 whole egg
1 egg yolk
1 slice of canadian bacon
1 splash of heavy cream (A tablespoon?)
A pinch of cayanne
A pinch of black pepper
This is more about timing than about ingredients. You’ll want to have everything already assembled before you begin, have your blender and toaster out, the butter already melted, and the water for the poached egg boiling. Your boiling water should have a splash of vinegar in it. Aside from that it is fairly easy.
Get your egg poaching, your piece of toast going, and your bacon sizzling. While all of these are in progress, drop your egg yolk into the blender, followed by your splash of milk, squeeze of lemon, and seasonings. Get the blender going before you add the hot butter in, so it doesn’t make your egg yolks chunky.
While that is blending, put your toast on the plate, grab your bacon and your egg, and assemble them bread/bacon/egg. When they are assembled, stop the blending on your sauce and poor it all over your egg. (Not as much as in my video. My video could just be described as, how not to make eggs benedict. But seriously I did share it so you guys can have some laughs.
And then to answer the questions that everyone really wants to know:
# of burns: 0
# of cuts: o
It took 7 minutes total to clean up the mess afterwards, and it took about a 1/2 sink full of dishes.
I had to try the recipe a total of 3 times before I managed to make it respectably. Poaching eggs is HARD and also, while you can slap dash and sprinkle most of the recipe, do not mess up on how much lemon you use. If you insist on using lemon concentrate, measure that shit. With an actual spoon. You will notice if you use too much!
Hope you guys got a laugh over my video, and you got at least a somewhat foggy idea of how to cook eggs benedict for your own dad this weekend. (Hint: Father’s day is Sunday!)