Eggs Benedict

Becca and Nick

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Eggs Benedict

Phil and Sarah

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Well, this is actually one of our go to meals.  Made it countless times.  To mix it up we decided we’d try and make a roasted red pepper hollandaise, so that we were doing at least something new.

When in doubt… Joy of Cooking

I really couldn’t envision how I would be able to mix the red pepper into the sauce if I was making it the traditional way in the double boiler, so I whipped out the Joy of Cooking blender version – not as tasty of a hollandaise, but much easier to incorporate other ingredients.

 

 

 

 

What’s in the Fridge

We opted to go for a Bacon Benedict on homemade sourdough – because that’s what we had in the fridge.

 

 

 

 

 

 

Bacon Cooking

Pepper Roasting

Egg poaching

Hollandaise ready for blending

Poached Eggs

The key really to eggs benedict is having everything ready at one time, everything has to happen at once and stay hot.  Poaching eggs also takes time to get good at doing well, and just takes time!

 

 

 

Ready to be Sauced!

Red Pepper Bacon Benedict

The Red Pepper Hollandaise was good! Well balanced. Maybe I’ll try and figure out how to do it over the stove so it is richer!

Galen and Chloe

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Eggs Benedict

Albin and Jocie

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Eggs Benedict….hmmm. Well, we’ve never had them at a restaurant before so we were not quite sure what the meal was “supposed” to taste like. The hollandaise sauce always looked tricky to make, so I thought it would be a good meal challenge. And it was. Ha.

Between not cooking the poached eggs too long, toasting the “english muffins” (Trader Joe’s was out so we use TJ’s GF hamburger buns instead — not bad!), cooking the Canadian bacon, and delicately making the sauce, the meal prep went way too fast for me to keep up with photography. The recipe did instruct us to keep the eggs in warm water while we finished putting the other pieces of the meal together. I thought that was a cool trick!

How did it come out? The meal tasted yummy, but the consistency of the hollandaise sauce was runny, which I don’t imagine its supposed to be. It didn’t curdle though and I was proud of that!

Here is our final product for Eggs Benedict…

 
 
 
 

PORTFOLIO PAGE PHOTO CREDITS/LICENSE: Cracked eggs in a measuring jug by freefoodphotos.com is licensed under a Creative Commons Attribution 3.0 Unported License.