Eggs Benedict (better known as eggs benny in our house) is one of those dishes that is decadent and delicious and makes your guests think you’ve slaved over the stove for hours, but is surprisingly easy to put together. It instantly takes your breakfast spread up a few fancy notches.
What I love about this dish is how interchangeable the ingredients are. You can use ham, crispy bacon, veggies, or, even crab cakes, like I did this weekend. Check out my crab cake recipe here: http://www.tillystastytable.com/crabcakes
Recently, I had mouth surgery and was limited to soft foods only. For those of you who’ve never experienced the torture that is mouth surgery, that meant a LOT of cottage cheese, applesauce, and soup. Don’t get me wrong. I love soup just as much as the next person, but my poor foodie heart was craving something not in liquid form. That’s where eggs benny came in. Decadent, saucy, and eggy deliciousness that still fit into the “soft foods” requirements of post-surgery recovery.
What ingredients make up your ultimate eggs benny? Comment below! 🙂
Poach 4 eggs. Toast english muffins. When toasted, butter muffins. If adding meat or veggies, stack on top of toasted, buttered muffin. Top with poached egg. Drizzle with Hollandaise sauce; recipe is below. To make Hollandaise sauce: Rapidly whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water; the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, whisk in cayenne, salt, and more lemon juice if needed. Sauce should have a frothy, smooth texture. Serve immediately.Eggs Benedict (AKA Eggs Benny)
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