Eggs Benedict

Posted on 31 January 2010

Diane requested a fancy Sunday meal, so today I made the brunch classic: “Eggs Benedict.” There are many different accounts of the origins of this dish, and the recipe can be tweaked to include various meat and herb combinations. The classic recipe includes two halves of an English Muffin, topped by slices of Canadian Bacon, a poached egg, and a slathering of hollandaise sauce.

Creating this dish was a lot of fun. I followed the instructions in my CIA manual. Here’s the Youtube video of the preparation:

Poaching Eggs:

Preparing Hollandaise

The Verdict: Two big Thumbs up from Diane!

Comments are closed.