Eggs Benedict

Eggs Benedict

Eggs Benedict is one of my favorite breakfasts to order out… but it’s also one of those dishes that you can become easily disappointed it. Why?? Because it’s all about the Hollandaise Sauce.

Since I’m such a Hollandaise snob, I now make Eggs Benedict at home, where I know the Hollandaise will be perfection. It’s so easy to make wonderful Hollandaise Sauce.

I served the Eggs Benedict with some potatoes that I fried up with some onions and peppers.

This serves 2 people (2 eggs each) or 4 people (1 egg each).

INGREDIENTS
Hollandaise Sauce (make ahead and set aside)
4 Pieces of Canadian Bacon or Ham, warmed
4 Eggs
2 Tbsp White Vinegar
2 English Muffins, split and lightly toasted

METHOD
Prepare the Hollandaise Sauce and set aside.
Place 4 pieces of Canadian Bacon or Ham in a frying pan on low, just to warm.
Add water to a saucepan (about 4 inches deep, just enough to cover the eggs).
Add in the vinegar and turn on medium to boil.
Once the water boils, turn it on low and carefully add the eggs into the water.
I usually crack the eggs, one by one, into a ramekin, then slide them into the water.
Once all the eggs are in the water, turn the heat back up to medium and allow the water to come to a low boil.
After a few minutes, the eggs are ready to come out of the pan.
You don’t want to overcook them, the yolk should still be runny.

Assembly:
Place the ham onto the lightly toasted (and buttered if you like) English Muffins.
Place the poached eggs on top of the ham.
Stir the Hollandaise Sauce and spoon onto the hot poached eggs.
Sprinkle with a little pepper, if desired, and serve right away.
Enjoy!

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Guess who’s got a weekly column in the Daily News Journal?

Helena of Saucy Girls Kitchen
I’m proud to share with you that I/Saucy Girls Kitchen have become a columnist for the Daily News Journal Lifestyles Section. When I first moved to Murfreesboro I wished for this. I’m so happy. My first column is actually running today, Wednesday July 2. You can check it out here.

Plus, last week, The Daily News Journal interviewed my daughter and I about “The Curious Kitchen” – the recreational cooking school that we’re in the process of opening here in Murfreesboro, and also to announce my column.

Please check out The Curious Kitchen. We will have our classes posted on July 10th.  www.TheCuriousKitchen.net

Click on the picture below if you’d like to read the article from the Sunday paper.

Helena and Rachel cooking

Thank you to all who support Saucy Girls Kitchen and enjoy my recipes & food pictures. It truly is a labor of love.

Stay tuned for more great recipes!

Eat well, live happy ~
Helena

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