Dec 31

Eggs Benedict Made Easy

Lots of eating, drinking and being merry is happening lately, especially tonight, which is why most people love a breakfast on New Year’s Day that will “soak up” the festivities from the night before. But, at the same time, you probably don’t have the energy to put tons of effort into making it. So, you might want to check this out…

Poached eggs…made in the MICROWAVE? And hollandaise sauce, made on the stovetop, so you don’t have to have that blender running and making your head pound even worse? 😉

No matter how you’re feeling, these techniques will come in handy.

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So, how do you poach eggs in the microwave? It’s very easy. However, cooking time depends on your microwave, so you need to have some patience and a good eye. Simply take an egg and crack it in a microwave safe bowl. Add 1/3 cup of cold water and a 1/2 teaspoon of white vinegar. (FYI – I made 2 eggs at a time and doubled these amounts, and it worked beautifully!)

Cover the egg with a microwave safe plate and start by cooking for around 40 seconds. Remove the cover and check the eggs. Are they set? Do they look like they’re cooked? If not, continue cooking in 20 second intervals until they are finished. Again, cooking times vary based on what kind of microwave you have and how powerful it is.

Remove eggs carefully with a slotted spoon and place on toasted english muffin/bread, or whatever you desire.

As for the hollandaise, you’ll need…

3 egg yolks
juice of 1/2 lemon
1 teaspoon cold water
1 teaspoon salt
1 teaspoon pepper
1/2 cup butter

Beat all ingredients besides butter together in a bowl. Put butter in a saucepan and melt over low heat, then slowly add egg mixture while whisking. Continue whisking for around 6-7 minutes, or until sauce has thickened. Serve immediately.

If your sauce breaks or is too thick, add a splash of warm water and continue whisking fast.

So there it is – an easy yet impressive breakfast for tomorrow morning, or any time. Hope you all have a fabulous New Year! Here’s to 2015…I’ve got my Vasilopita and my lentils ready to go!

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