Sunday Breakfast with The Kitchen Whisperer – Eggs Benedict

So as you read in my Hollandaise Sauce posting, Eggs Benedict were something that I was never a fan of not because I had never tried them but rather because they didn’t have ketchup on ’em.  See in my house growing up, eggs had exactly 2 things on them – ketchup and your mouth.  LOL  Thankfully Mr. Fantabulous forced me to try it and ever since then I was hooked. Now don’t get me wrong, I don’t make these often only because the sauce isn’t exactly healthy for you at all.  I mean seriously… butter and egg yolks. 

‘Hello stomach!  Um yeah, you’re not actually going to get this.  We’ll just glue it to your thighs instead, k?’

But there are those special occasions where you just want to splurge.  And just like I preach, you can eat what you want IN MODERATION and with a healthy diet and exercise. And no, getting up to pick up your plate is not exercise.  Hit the gym for at least 30 minutes a day and work up a sweat.  It’s good for you!

Well last Sunday I felt like being the good wife and spoil Mr. Fantabulous even more (like that’s even possible) so I opted to make these for him.

Aren’t they gorgeous?!!!  Now you’ll notice that I don’t use traditional Canadian Bacon on mine.  I honestly don’t care for it at all.  To me that’s not ‘bacon’.  Well okay, it’s not the bacon *I’m* used to.  But please, by all means feel free to use Canadian Bacon.

So I made a plate of these, brewed a cup of fresh hot coffee, put a bowl of strawberries out and set this all up on a breakfast tray. Yes, my baby got breakfast in bed.  Now this part isn’t anything new.  Typically I do make him breakfast in bed on the weekends.  I’m up at the butt crack o’dawn and it’s my quiet time.  The best is honestly when I go into the bedroom and quietly say “Baby, breakfast…” and I see that gorgeous man roll over and rub his sleepy eyes and then give me the biggest smile ever when he sees me (well okay he’s actually looking at the food first but let’s not go there, k?  LOL). The thing is, he appreciates BUT he never expects it.  That’s the difference.  That’s why I keep doing it when I can.

So as he ate his breakfast I sat next to him with my single one and just chit chatted about what we were doing for the day – well okay, I chit chatted, he inhaled, set his tray on the floor and then proceeded to stare at my plate… batting his gorgeous hazel eyes at me.  I raised a brow, gave that cutesy grin and stuffed the rest of it in my mouth to the point my cheeks were sticking out so much that if I tried to whistle I would have had food EVERYWHERE!  LOL  Yeah, told you I can be a brat.  He busted out laughing, let me chew my food and then we just laid there and watched some cooking show on PBS for a few.

Gotta love lazy Sunday breakfasts!

Sunday Breakfast with The Kitchen Whisperer – Eggs Benedict

• Author: The Kitchen Whisperer

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Ingredients

• Hollandaise Sauce, warmed
• 8 slices of thick cut bacon, cut in half or 8 slices of Canadian Bacon
• 4 Buttermilk English Muffins, split
• 2 teaspoon white vinegar
• 8 large eggs
• Salt and black pepper to taste
• Cayenne pepper to taste though use VERY sparingly!

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Instructions

1. Brown the bacon in a medium skillet until crispy but not burnt.
2. While the bacon is frying, toast the muffins either in the toaster or on a baking sheet, cut sides up under the broiler. ~2-4 minutes.
3. Fill a 10” round non-stick skillet half full of water.
4. Add in the vinegar and bring to a slow boil.
5. Break each egg one at a time into a ramekin and gently pour one at a time into the water being extra careful not to break the yolk.
6. Continue for the remaining eggs.
7. Reduce the heat to a gentle simmer. Do not stir, touch… just look, stare and let your mouth water for the amazing food that’s about to come!
8. Cook for 3-4 minutes or until the egg whites are set but the yolks are soft.
9. Remove the eggs one at a time with a slotted spoon and allow to drain.
10. Place an English Muffin, toasted side up.
11. Place a piece of bacon on top then a poached egg on top of that.
12. Season with salt and black pepper.
13. If the Hollandaise Sauce gets too thick, whisk in a few drops of warm water before spooning on top.
14. Spoon the Hollandaise Sauce over top of the eggs.
15. Lightly sprinkle with cayenne if desired.

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