Less than Elegant Eggs Benedict
Breakfast is my favorite meal of any day and eggs benedict has always been an exciting treat as I could only get it if I went somewhere that served it. I decided to change that. Making a less than elegant and simple eggs benny was faster and easier than expected. I changed things up using crumbly biscuits instead of an English muffin and kept it simple without tomato or extra parts. A creamy, glorious mess was born.
Ingredients
5 eggs
1/4 c water
2 tbls of lemon juice
Hint of Cayenne
Salt
1/2 stick of butter chopped to cubes
Biscuits (I used a small can from Pillsbury)
4 slices of ham
Prep
Take a pot and fill about halfway with water. Heat on medium-high to get the water to simmer but avoid a boil
While that's heating, start the oven based on the biscuit's direction. Follow their instructions to Bake
Get two small bowls and take 3 of the eggs
Crack them while keeping in the shell to get the yolks only. Add the yolks to one bowl and the whites to another
Add the water and lemon juice to the bowl with the yolks
Whisk to mix
Add a small pan to the stove and turn on the lowest heat you can. Seriously, as low as possible to keep a sauce and not to scramble.the eggs.
Add the yolk mixture and wait for it to warm enough so the edges bubble but nothing more
Add the cubed butter one at a time and mix in gently
Add the salt and kick of cayenne to taste
Get another small pan and start to heat it
When all is mixed in and you have a thicker roux remove from the heat and add to a small container
Take a wire strainer or sifter and hold over the bowl of egg whites crack one of your other eggs into it to have the less attached whites strain through.
Gently, insanely gently, slide this into your simmering water. Do this with the other egg as well.
Have the eggs in there no more than 4 minutes and most likely less
While in there heat the ham slices in that other pan
Split the biscuits and add the heated ham to the bottom
Gently use a big spoon to pull the eggs out and add on top of the ham
Add the hollandaise on top of that
Do whatever you'd like with all the egg whites. Maybe some egg white scrambled eggs?
Afterthoughts
This was the perfect eggs benedict as far as which toppings I made. I, as usual, had a few mistakes in mine that I can correct. I dumped my second egg into the water too fast and broke the whites up. I cooked them long and this made the yolks just boiled not runny. I also had the heat too high for the hollandaise and scrambled some of it. But this was still a tasty smooth benedict and the recipe works great and looks great. The creamy taste had all the right hints of flavor and the crumbly biscuit makes for a great base. A wonderful start to any morning.
