Eggs Benedict

[tmli]

I absolutely love this dish and only one restaurant we go to offer them. Does anyone have a great and not too difficult recipe?

It's always an hour wait just for a table at this place so I'd love to be able to make them at home.

 

[Trish Bessette]

I make this ALL the time for my family. Very easy too!

First of all I have a egg poach pan, I feel this is the secret to my success. You put water in the bottom of the pan then there are six small cups that are above it. You break an egg in each cup, put a little salt and pepper and cover it with the lid. About 10 minutes later the eggs are done.

Lightly toast english muffins. Top with ham slice which has been heated in a frying pan(our stores here sell a package of 10 small round ham slices, perfect for this by the bacon area) then top with the cooked egg and hollendaise sause. I use the brand Knorr which is a dry powder located by all the other packaged powder gravy.

If you need any further directions, feel free to PM me.

Yum, now I'm craving it!

 

[tmli]

Thanks that sounds great...there is actually a packaged hollendaise sauce? That is fantastic...I love to cook but I am not very good at it. I think we are going to have eggs for supper tonight!!

Thanks again!

 

[webmomom]

Actually the ham bacon that Trish is referring to is; Canadian Bacon. that is the traditional bacon that is used for this dish. When I have wanted to make them and don't have Canadian Bacon in the house regular bacon works just a well.

 

[Rikersmom]

Not only is the Knorr mix an easy way to make the sauce, it also has a fraction of the calories of Hollandaise made with egg yolks. The flavor is really comparable to some of my favorite restaurants' sauces.

 

[saturday97]

We ALWAYS use the Knorr pkg, it is the best!

Also, we like to use regular ham when I make it at home.

Costco sells a good ham (in red foil) and we serve the rest for dinner that day and sandwiches-- just an option in case you want to try something a little different.

 

[panfan]

If you don't have the poached egg pan, you can use a regular sautee style pan filled with water....just add a little vinager to the water and the eggs will stay together....You should wait until the water boils before dropping the eggs and then lower the heat a little..

The packaged knorr sauce is great! We use that in our restaurant for the benedicts ! SHH...don't tell...Although we do dress it up with fresh lemon juice and some parsley !

Enjoy!

 

[carolinagirl]

Just wanted to share that after reading this thread, I planned to make Eggs Benedict for dinner this week. I had never made it before and had only had the dish once in a restaurant.

Using your advice and instructions I managed to put together a really tasty dinner! My family totally flipped for them. DH couldn't believe how good it was.

So, thank you so much! I have a new dish to make!

 

[carolinagirl]

Holy moly! I just realized that with that last post I became a DIS Veteran! Yippee!!!

Doesn't take much to make me happy, huh? LOL!!!