Eggs Benedict

Of all of the meals in a day, breakfast is my very favorite to prepare. I'm not sure if it's because I only have time once or twice a week to make a decent one, or if it's just the good old fashioned feeling of family, comfort, and togetherness you feel when you're sitting around the table early on a weekend morning with messed up hair, no makeup, and the great feeling that you don't have to go to work that day! The sun is streaming through the windows and the smell of toast and coffee is drifting through the air...I just love those small moments.

Rich's very favorite breakfast is eggs benedict. It's not the simplest of breakfast choices to make, but when you're left with a hubby who has a satisfied, full belly to start off the day, it's worth it. Especially if you have lots of things that need him to do around the house. You did your good deed for the day, now it's his turn!

Eggs Benedict
Ingredients: (1 serving)
2 eggs
4 slices of Canadian bacon
1 english muffin, split
pat of butter
paprika

Hollandaise Sauce:
1/2 c. butter
1 T. water
1 T. lemon juice
3 beaten egg yolks
dash salt/pepper

Make the sauce first, and keep it warm on the side:
Cut the butter into thirds and bring it to room temp. In the top of a double broiler, combine the yolks, lemon juice, water, salt, pepper, and one piece of the butter.





On med-high, stir constantly until it melts and sauce begins to thicken. Add remaining butter, one at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens and then immediately remove from heat. If it's too thick, add a bit of warm water and whisk. Set aside, covered.




It's time to poach the eggs. You can use the boiling water method, or do it the easier way with a poaching pan. Start by spraying the pan with non-stick cooking spray. Fill the bottom of your poaching pan with water, making sure it doesn't touch the top where the eggs sit. Bring it to a boil. Break each egg into a bowl and gently pour into the egg cavities. Put the lid on and simmer for 4-6 minutes.










Meanwhile, heat the bacon in a pan just until warm.



Toast and butter the english muffin. On a plate, place each half of the muffin and put 2 pieces of the canadian bacon onto each muffin half. Place a poached egg onto the bacon, putting a small slit in each to let the yolk out.

Pour the warm sauce generously over the eggs and top with a sprinke of paprika. Serve with hashbrowns.