Sunday, June 29, 2008

MMMMMMM...Eggs Benedict

This is my favorite breakfast of all time! It's a juggling act to get everything done at the same time, since the hollandaise has to be used immediately, and the eggs won't stay warm without overcooking them. So, if you are cooking for a large crowd, I recommend an extra hand to help with the juggling in the kitchen.

Eggs Benedict (serves 4)


  • 4 english muffins
  • butter or butter substitute
  • 8 slices canadian bacon
  • 8 eggs
  • 1/4 cup vinegar
  • 1 tsp salt
  • 3 egg yolks, lightly beaten
  • 1 Tbs water
  • 1 Tbs lemon juice (this comes out slightly too lemony for Ben, so I use a scant tablespoon)
  • salt & pepper
  • 1/4 butter or butter substitute at room temperature, divided into 3 parts
  1. On a baking sheet lay out the 4 english muffins, opened up, so there are eight faces showing. Lightly butter the open faces. Place one piece of canadian bacon on each english muffin. Place english muffins in cold toaster oven or regular oven.
  2. In a large skillet, add about 2 inches of water. Add vinegar and salt and bring to a simmer. In double boiler or small saucepan with a bowl over it, bring water to a simmer in lower chamber. In top chamber or bowl, away from heat, add egg yolks, water, lemon juice, and one part of the butter.
  3. Take a deep breathe and get ready for some action!
  4. Place bowl over double boiler and continually whisk until butter has melted and sauce begins to thicken. Remove from heat and add another part butter and whisk to cool down.
  5. Add eggs, one at a time, to simmering large skillet. I first crack the eggs into a ramekin or small bowl and then slide the egg into the simmering water. I can usually fit 6 eggs around the edges of the skillet, and 2 in the middle. Make sure water continues to simmer - you might have to increase the heat, slightly.
  6. Turn on toaster oven to toast, or oven to broil. Lightly toast the english muffins with the ham. Make sure to set a timer and check frequently!
  7. While eggs are poaching, and english muffins are toasting, put the hollandaise back on the double boiler. Whisk until it starts to thicken again, then add last portion of butter and whisk until thick. If mixture starts to curdle or gets too thick, add a tablespoon of hot water and whisk until smooth.
  8. During this time, I sometimes have to remove the hollandaise several times from the heat, so it doesn't get too thick and curdle, while I check on the other ingredients. I also turn the eggs over if the water seems too shallow and doesn't seem to be cooking the top. If all the eggs don't fit in water at once, you can poach a few at a time, and take them out early and put on a plate. Once all eggs are partially cooked, they can be returnd to the water all at once, to warm up and finish cooking. Ideally, you want the eggs to have the whites cooked, and the yolks to still be runny.
  9. For assembly, place 2 english muffin halfs on a plate, with the canadian bacon on top, then place an egg on each piece of ham, and spoon hollandaise over top. Simple, right? ;)

Sunday, June 1, 2008

Dr. Spamghetti

When I'm not in the mood for cooking, my husband gets a chance to make his famous Dr. Spamghetti! I gotta say, he's been tweaking this recipe for several years, and it really is some of the best spaghetti I have ever had. I just have to remember to keep Spam, Dr. Pepper, spaghetti, and some canned tomatoes in my pantry at all times. Good Stuff!