Since I've been home I've been in an eggs benedict depression. Where are my waitors that bring me scrumptiously delicious eggs every morning with a side of fruit and fresh coffee?! The cold, hard truth is that I am no longer on vacation and that past reality is now only a dream.
All that to say... I am forced to learn the skill of hollandaise sauce and master poached eggs.
First, the sauce, which turned out to be much easier than Julia Childs made it look in Julie & Julia.
While that's happening, separate out three egg yolks and put them in the blender with a tbl of lemon juice. Blend untill the egg yolks are lighter in color (20-30 secs)
Then add the melted butter slowly while the blender is still on.
WABAM! That's all!!
Next, poaching the egg. Fill up a shallow sauce pan with water. Heat it up till it's ALMOST boiling.
You can add a couple tbl spoons of vinegar if you want, but I didn't.
(unnecessary picture of water, almost boiling)
Then, crack the egg in a cup and carefully pour it into the water, turn off the heat and cover for four minutes ( which I found to be a perfect amount of time)
Then, fry up some Canadian bacon.
Ps. We didn't have any english muffins so I used bread instead...but it was still really delicious
Total Time: 30 min (tops!)
