Tuesday, August 23, 2011
Breakfast for Dinner
I love breakfast foods, but Monday through Friday I tend to eat light for breakfast before my workout. Gerry, on the other hand, does not enjoy breakfast for dinner, so I took advantage of him not being here and made Eggs Benedict for dinner. This is my absolute favorite breakfast meal ever.
I started with the Hollandaise sauce, by whisking 3 egg yolks in a bowl with a tablespoon of fresh lemon juice and then placed the bowl over a pot of just barely simmering water. I whisked in half a stick of butter until melted. Meanwhile, I toasted an English muffin which I buttered and put on a baking sheet to stay warm in the oven. I browned a couple of slices of Canadian bacon and put those on top of the English muffin halves in the oven. I also brought a pan of water to the simmering point and added a tablespoon of white vinegar in which I poached two eggs for exactly 4 minutes.
I continued to whisk in butter, a tablespoon at a time, into the Hollandaise sauce letting each tablespoon completely melt before adding the next.
I realize this is a truly decadent meal, with the eggs and all the butter, but it is absolutely delicious. That is why I only make this a couple of times a year.