Most Sunday mornings, around 10:30 AM at our lakehouse, Bloody Marys are flowing and preparations for Eggs Benedict have begun. We usually have several guests over to join us for breakfast and discuss the night before. What a great tradition!
trissa ,I must disagree with the previous negative review for the recipe being "hard 2follow could be more concise". I easily followed the instructions to the letter with no problems and it was so worth it! The eggs benedict turned out wonderful and delicious.
kaybrr ,This is my "go to" eggs benedict recipe and is consistently great. This time i replaced the Canadian bacon with crab meat, a nice change.
chefoctavian ,Easy! Hardest part is poaching the eggs correctly. Don't really need cayenne pepper - replace with any other pepper.
sgrishka ,This was an easy, no-fuss recipe. The sauce is simply put together in a blender with no double boiling necessary. The blender whipped the sauce into a smooth emulsion that isn't as likely to break as versions made by hand with a whisk. As for ingredients, we used fresh eggs and changed the amount of vinegar from 2 cups to 1 tsp. per cup of water (we use no more than 1-inch of water in a a non-stick pan or at least 3-inches of water in a saucepan). We also tweaked the poaching method slightly. Instead of cracking our eggs directly into the pan, we first cracked them into ramekins, swirled the simmering water with a spoon to create a gentle whirlpool, then carefully slipped each egg into the water by lowering the lip of each ramekin about a half inch below the surface of the water allowing the eggs to flow out. The egg whites did streak slightly in the water, but for the most part stayed together as spheres. Next time, I will probably replace 2 tbsp. of the melted butter with 2 tbsp. of Dijon mustard. Dijon is a great emulsifier and will also add a little additional "gusto" to the hollandaise.
stevemur ,One of my great weaknesses -- Eggs Benedict. I just love this breakfast. Gorgeous photos (as usual), sgrishka.