So yesterday didn't turn out according what what all I had planned to do. I was supposed to go to the Daniel Merriweather meet and greet and ended up going to the vet instead. My poor baby got a shot and is now on pills twice a day after suffering from allergies like me. I love Spring time, but not so much for the pollen. I keep Benadryl in all the cars and purse and anywhere I can stash them it's that bad. Today I have a lot of planting to do to replace all the dead plants from the light snow we had over the winter.
Well on to the food. Today's recipe is more for the Hollandaise Sauce then the whole meal, but I posted everything in case you need it. I'm usually scared of Hollandaise because it seems like a complicated sauce, but after doing this it's painless.
Eggs Benedict with Easy Hollandaise
1 tablespoon unsalted butter
8 slices Canadian bacon
2 English muffins, split and toasted
4 large eggs
Easy Hollandaise (recipe below)
1.Heat butter in a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves.
3.Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top; serve immediately.
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1.In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
2.Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.