Eggs Benedict

When I originally started this food blog I was under the impression that keeping it up to date would be a piece of cake. My thought process was that I could make an entry every day. Of course that task would be more realistic if I didn't have to work or go to school (or sleep). I slightly omitted those facts in my excitement and blogging enthusiasm. As enjoyable as sharing the love of cooking is, it's also quite time consuming! The whole process includes: cooking, taking pictures, thinking of what to write in my introduction, typing up a legible recipe with directions, arranging pictures, and researching interesting scientific facts to include. One of the most difficult tasks is the picture taking. It's relatively easy to take pictures of the process, but I always forget to take pictures of the final product!!! I usually only remember after I've devoured everything, and I doubt an empty plate with crumbs would look very nice.

In this case the plate would have been licked clean of all its saucy goodness.

Eggs Benedict

Bearnaise Sauce (A typical Eggs Benedict recipe will call for Hollandaise sauce. I find Bearnaise adds more oomph.)
Canadian Bacon
English muffins (I use whole wheat ones)
Eggs

Follow the directions on the packet for how to make Bearnaise sauce. Set aside and keep warm.


Toast English muffins and place on a plate for preparation.

Heat Canadian bacon as instructed.

Poach eggs. Poaching means that the eggs have been cooked in water. No oil, butter, or fat is needed.

Did you know? A completed egg is expelled about 25 hours after leaving the hen's ovary. Each egg is about 3% of the hen's body weight. A quarter of the hen's daily energy expenditure goes toward egg-making.

To poach an egg, bring a small to medium pot of water to a low boil. Add about a teaspoon of vinegar to help keep the egg white from spreading. Once the water is at a boil, vigorously stir the water to create a miniature whirlpool. Quickly crack an egg into the water and continue stirring. The stirring also helps prevent the egg white from dissipating in the water.

Wait approximately 3 - 5 minutes for the egg to poach. A poached egg should have a nice, undisturbed, soft yolk surrounded by the solidified, opaque egg white. The result is cooked albumen and runny yolk.

Remove egg from the water with a slotted spoon.

How to arrange the eggs Benedict:
Place the toasted English muffin on the bottom. Add a slice of Canadian bacon to the muffin and top off with the poached egg. Smother in as much sauce as wanted.

Mmm mmmm. I really did lick the plate. Shhh.