Eggs Benedict

Eggs Benedict looks fancy but is really simple to make. It is an impressive dish to make for a brunch. We like it so much we sometimes even have it for dinner! So here is my version of this classic.

Hollandaise Sauce

Hollandaise Sauce packet (found by the fajita, taco, and other seasoning packets in the grocery store)

1 cup milk (I used skim)

4 tsp butter

1 tsp chives

1 tsp tarragon

Other ingredients

4 English muffins (I used whole wheat)

8 Eggs

Water

3 T vinegar

16 slices of Ham/bacon/proscuitto

Fill a large pot with water 3-4 inches deep and add the vinegar. Bring water to a boil to poach the eggs. Add the eggs. Crack eggs individually in a bowl first to make sure they don’t break and then gently slide into the water. Put lid on the pot and turn off the burner. Cook for 4-8 minutes, depending on how runny or firm you like your yolks. Once eggs are cooked, remove with slotted spoon or spatula.

While eggs are being poached, begin the Hollandaise sauce. Note: Your Hollandaise sauce packet may have slightly different measurements on the milk and butter. Melt the better in a saucepan over medium heat. Once melted, add the sauce packet and whisk well. Add the milk and spices. Stir continuously until sauce comes to a boil. Simmer one more minute.

Toast Enlish muffins in toaster. Heat the ham, bacon, or proscuitto. Place meat on top of toasted muffins. Then place egg on top of meat on each muffin half. Top with the sauce. Eat with a side of fruit and/or hashbrowns.