My occasionally snarky thoughts on everything from motherhood, politics, life and current events. Cocktails are sometimes mandatory. Bottoms up!

Saturday, March 18, 2006

Eggs Benedict - Wyoming Style

This is the recipe for eggs benedict the way we always had it as kids. Plus the recipe for the best (and easiest) hollandaise sauce ever.

Where I grew up in Wyoming, asparagus grows wild along the irrigation ditches in the Spring time. Right around Mother's Day weekend is the best time to bring in a haul of tender, young wild spears....

And it was after we had made it home with plenty of asparagus that we would be treated to a fabulous meal of Eggs Benedict. Mmmmmmm....

You'll want to make this recipe according to the number of people you are serving. I would imagine 2 English muffin halves topped with all of the "benedicty goodness" per person.

Eggs Benedict

Toasted and lightly Buttered English Muffins (split)
Eggs poached to desired doneness
lightly browned Canadian Bacon slices (or ham)
Steamed Fresh Asparagus
**Hollandaise Sauce

To assemble: Have English Muffins, Canadian Bacon, Asparagus, and Hollandaise Sauce prepared. (Poach your eggs last...) Place two english muffin halves on a plate, top with 1 or 2 slices of canadian bacon, 6-8 spears steamed asparagus, and one poached egg. Finish with Hollandaise Sauce. Enjoy!

**Hollandaise Sauce (as easy as 1...2...3... Literally.)

1 Egg Yolk
2 Tbs. Lemon Juice
3 Tbs. Butter

I tend to think of each 1..2..3.. batch serving one person. ('Course in my opinion more is always better...) You will need to Double, triple, quadruple, etc... the ingredients to accomodate your diners.

Separate egg yolks, and melt butter (over med-low heat) in an appropriately sized saucepan. Whisk together egg yolks and lemon juice. When butter is melted, slowly whisk in egg yolk and lemon juice mixture. Stir/whisk constantly over medium low heat until sauce thickens and becomes pale yellow in color. Reduce heat to low or remove from heat. (If the hollandaise sauce seems too thick, you can carefully whisk in hot water one tablespoon at a time (added slowly and only 1 or2) until it is at the desired consistency. But be careful! You can "break" the sauce...)

Tastes like springtime to me.... Simple and delicious. One of my favorite meals ever.