Free Morning Plans

Tomorrow morning, I don't have anything unless I decide to go to intermediate Ulpan - depends what time I get up.  If I sleep in though, I am going to try this recipe for Eggs Benedict - a treat I enjoy every once in a while when I am back in the states.  I plan to substitute the bacon out and instead use smoked salmon which is far better in my opinion anyway.

Recipe taken from wikihow: How to Make Eggs Benedict

Ingredients

• For the Hollandaise Sauce:
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter (1 stick), cut butter into 10 pieces and freeze
  • Pinch cayenne
  • Pinch salt
• For the Eggs Benedict:
  • 4 slices Canadian bacon
  • 2 English muffins, split
  • 2 teaspoons white vinegar
  • 4 eggs
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe above
  • 3-4 sliced green olives with pimento or black olives
  • Paprika for dusting
  • Fresh parsley, for garnish

Steps

1. 1
   Make the hollandaise sauce first.Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
2. 2
   Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
3. 3
   Add the frozen butter cubes all at once. Continue to whisk until the butter melts, the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
4. 4
   Heat the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
5. 5
   Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a simmer.Crack 1 of the eggs into a small bowl taking care not to break the yolk. Gently lower the edge of the bowl into the water letting some water flow into the bowl. Then let the egg slide out of the bowl and into the water.Quickly repeat with remaining eggs. Reduce the heat to a gentle simmer.
6. 6
   Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
7. 7
   Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Top with a dusting of paprika and an olive slice or two. Garnish the plate with parsley on the side. Enjoy!