Last weekend I decided to go all out and re-create a couple of my breakfast restaurant favorites (a combination of Perkin’s and Cracker Barrel) –Cheesy Hash Brown Casserole and Eggs Benedict with Hollandaise Sauce! The great thing about the Hash Brown casserole is that it can all be mixed together in bowl, now that’s my kind of cookin!
To do eggs benedict correctly, you have to poach the eggs. If you have never poached eggs before, it’s really quite simple. Just bring a small pot of water to a gentl boil, add in about 1 tablespoon of vinegar (this helps to keep the eggs whites together), then crack the egg right into the water. Make sure to do this right above the water, as this will keep the egg as intact as possible and prevent the hot water from spashing back onto you. Allow it to cook for a couple minutes, then use a slotted spoon to get it out of the water and lay it on a paper-towel lined plate, which will soak up some of the excess water. Then simply place the egg ontop of a toasted english muffin and ladle on some of the yummy Hollandaise Sauce! A lot of people also like to put a slice of Canadian Bacon on the english muffin with the poached egg, but we had bacon on the side instead.
As for the Hallandaise sauce, I skipped the blender and just whisked everything together really well in a small pot. Make sure the heat is really low, as you don’t want to cook the egg yolks too quickly, or they will get lumpy. I found the sauce to be good, but a little tempermental in the sense that it really has to be served as soon as it is done cooking. If you leave it on too long it gets too thick, but if this happens you can thin it down with a little cream or milk. Just make sure the english muffins are toasted and the eggs are ready to go before the sauce is completely done, so you can dish up right away 🙂