Recipe: How to make Eggs Benedict

Is it appropriate to publicly declare my love for Hollandaise sauce? Never mind the fact that breakfast is my favourite meal, but there is a special place in my heart for spices, lemon and butter, and until a few years ago, I didn't know that there was a heaven-sent amalgamation of the three.

Eggs Benedict is one of my favourite breakfasts -- it's the most delicious indulgence you can experience, from the richness of the dish itself to the inevitable post-brunch coma you'll experience. If you plan to Eggs Benny, plan for an entire morning/early afternoon. The experience takes that long.

My friend Laura who you saw in my Holiday Party Tutorial is a food whisperer and she makes the most delicious everything -- literally from raspberry jam to the perfect pie crust to all the random in-betweens. I've been nudging her to do a food blog, but that remains to be seen.

Check out the video for technique, and everything else you need to know is below! I'll be sharing a healthier breakfast later in the week -- gotta keep those resolutions intact.

INGREDIENTS

1 cup | butter
1 tsp | salt/pepper/cayenne
1 tbsp | lemon juice
2 egg yolks
2 English muffins
4 pieces of peameal bacon
4 eggs

INSTRUCTIONS

1. Clarify your butter -- it's tempting, but don't stir!
2. Whisk your egg yolks over a pot of lightly steaming water (not too hot, or they'll scramble!)
3. Add a tablespoon of water if you need to help it froth up to a pale yellow colour
4. Take the yolk off the heat and slowly drizzle in the butter in a consistent stream
5. Whisk in lemon to taste
6. Season with salt, pepper and cayenne to taste (not shown in video)
7. Poach your eggs (bring water to a rolling boil, and drop your eggs in for 4 minutes)
8. Fry peameal bacon
9. Toast your English muffins!
10. Build your Eggs Benedict!