Sunday, July 14, 2013

Sunday Morning Brunch: Eggs Benito

Serious apologies for my absence.  My new job was a bust.  The people involved couldn't get their feces consolidated and things fell apart.  So, I have spent the last month filling out applications and going to interviews.  JACKPOT!  I got a fab new job at Hertz and start tomorrow.  WOOHOO!

So anyway, brunch.  I do love me some brunch.  It's a wonderful way to finish the week.  A nice slow-paced meal with friends &/or family.  You don't have to get up early & the food is always delicious. Plus, you're allowed to have alcohol before noon and no one bats an eye!

One of my favorite brunch treats is Eggs Benedict.  Crunchy English muffins, salty Canadian bacon, soft poached eggs and creamy Hollandaise sauce. Ohhh Hollandaise sauce.  Keep your ambrosia. Hollandaise sauce is the true nectar of the gods as far as I'm concerned. 

I've have Eggs Benedict out and I've made it at home but I will confess, I always used Knorr Hollandaise sauce mix.  It's easy and tasty.  Today I was craving Eggs Benedict but I didn't have that handy little package in my cupboard.  I did, however, have everything I needed to make the sauce except for lemons.  I did have limes though.  I figured limes...lemons...not that much different.  I also used my immersion blender instead of a blender or the traditional wire whip.  EASY!  The whole process took about 3 minutes. 

Have to say, limes give the sauce a little different flavor but it's just as delicious as using lemons.  It's still zingy and creamy and delicious.  So instead of calling my recipe Eggs Benedict, I'm calling it Eggs Benito for the real reason I had limes...Mexican food!

Don't let the steps involved intimidate you.  This is a very easy recipe. 

Eggs Benito
1 serving
1 recipe Immersion Blender Lime Hollandaise Sauce (below)
1 tablespoon Vinegar
1 toasted English Muffin
2 slices Canadian Bacon
2 poached Eggs
Chopped Cilantro

To make Immersion Blender Lime Hollandaise Sauce:
1 Egg Yolk
2 teaspoons Water
2 teaspoons fresh Lime juice
1/4 teaspoon Salt
1/8 teaspoon fresh ground Pepper
1 stick Butter
Separate egg.  Combine egg yolk, water, lime juice, salt and pepper in a cup or container.
Melt butter over low heat.  Be careful. Don't let it burn.
Transfer butter to a cup.
Place immersion blender in cup and blend egg mixture briefly for a couple of seconds.
Then, slowly pour butter in a steady stream, letting mixture emulsify until thickened and creamy.
Fill another container with hot water and put your hollandaise container in it to keep warm.  Set aside.

To Make Eggs Benito
Fill a small sauté pan with water and add 1 tablespoon white or rice vinegar (this helps the egg whites stay together).  Bring to a low simmer. 
Crack eggs individually into a small dish and then slip into water. 
To cook the tops, simply spoon hot water over until white is set.  Simmer until whites are cooked but yolks are still runny. 
While the eggs are simmering, toast English muffins and heat Canadian bacon in the microwave for a few seconds until hot. 
Place toasted English muffin halves on plate. 
Top with Canadian bacon.
Using a slotted spoon, take eggs out of water and let drain for a moment...
...then place on top of Canadian bacon.
Cover with as much Hollandaise sauce as you want (the advantage of making it at home!) and sprinkle with chopped cilantro.