Eggs Benedict

We needed a hearty breakfast to get us going because today is a great day!! It is Sunday in January and that means we get to do one of our absolute favorite things - sit in the kitchen and watch football all day while cooking and drinking our way through the games! Not only that, but our beloved PATS are playing at the San Diego Chargers in the later game (4:30) - in the most anticipated matchup of the weekend... It is rainy and miserable out and we're still in our pajamas in the kitchen, and we'll be BLOGGING ALL DAY! A few cups of coffee and this Eggs Benedict has us ready for the full day ahead.


Let's get it started!

It's almost 1:00 and the first game is coming on - Seattle at Chicago - so we are ready to eat. We started toast in the toaster oven and added some breakfast ham slices to a hot pan. Then we started poaching our eggs in a big saucepan of simmering water with a few splashes of white vinegar added (to keep the egg white from spreading out). We crack each egg into a small glass bowl and add them to the water one-at-a-time as gently as possible.

Those eggs will be ready in 6 minutes so we crack two more eggs for the hollendaise - for the yolks alone. Break up those two yolks and squeeze in a half a lemon's juice. Add that to the double boiler and start wisking and adding 1/2 stick of butter, a little at a time and constantly whisking to melt the butter.

Additionally, we sliced a big, red tomato into pretty thick rounds and sprinkled on some kosher salt and a little squeeze of that lemon.

Ok! Toast out, ham slice on the toast and tomato slices on top of the ham, the egg (that has been sitting temporarily on a paper towel to get rid of all that water!) goes on top of the tomato and on top of ALL that is a ladle-full of your hollandaise. DELICIOUS - love the lemony-buttery sauce mixed with the soft-cooked yolk of the egg! We ate these hungrily with a glass of OJ and we are ready to go.

WE'LL BE POSTING ALL DAY AND WE HAVE LOTS PLANNED, SO COME BACK AND SEE WHAT ELSE WE'RE UP TO!