My Tasty Valentine {Eggs Benedict Recipe}

Let's face it, anyone can buy a bouquet of flowers and a box of chocolates. But it takes special thought, preparation and care to do something extra nice for your significant other. Making their favorite dessert (my favorite is crème brulée ;-) or bringing breakfast in bed, or even surprising with weekend getaway all would be extra special. 

I'm a self proclaimed queen of breakfast food. I love everything from french toast to savory crepes with smoked salmon, but nothing tastes better than a hot plate of Eggs Benedict first thing in the morning. Of course, it takes practice to get the egg perfectly poached but it's certainly worth it. Then comes the sauce - smooth, velvety, decadent Hollandaise sauce. I have made the sauce from scratch and it was delicious but using packaged dry mix is just fine too. Your sweetheart won't know the difference tasting this delectable dish and admiring the work you put into it. 

Ingredients: 

2 Eggs

1 English muffin

2 slices of Canadian Bacon

1 Package of Hollandaise Sauce dry mix (make it from scratch recipe here)

2 tbsp butter 

1 cup milk 

Method:

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes but be careful not to over cook the eggs because they will be hard inside and that's not how you eat eggs Benedict. With a slotted spoon remove the eggs from water and place them on paper towel, keep warm in the oven heated to 200F until ready to serve. 

Melt two tablespoons of butter and add the dry sauce mix, whisk together incorporating it into the butter. Increase hit to high and add the milk, keep stirring and bring to boil. Set aside.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last 

Recipe adopted from here.