Excuse the Bacon

 

Eggs Benedict  Photo by Aaron

Eggs Benedict
Photo by Aaron

 

Before you ask, “What the Beep?” The bacon is for my fiance’, Aaron, who is not a vegetarian, but he does partake of vegetarian fare (the image is of his plate). If you’re a vegetarian who lives with meat eaters, this is a very common scene:  you’ve a lovely vegetarian meal, and so does your family, only they’ve got something  ‘extra’ on their plate.

We both love Eggs Benedict and this  Sunday morning I was in the mood to cook–lucky man. Things were going very well and I even was going to wilt some spinach (you’ll notice there is no spinach in the picture) to rest between the English muffin and the egg, when things took a detour down Disaster Lane.

The bacon was cooked, the English muffins perfectly toasted, the eggs just started, and the Hollandaise sauce only required hot butter to be complete. As spinach only takes a few minutes to wilt, this would be the done as the eggs were finishing up.  I had already melted the butter, so it only needed a quick zap in the microwave and I would be able to finish the Hollandaise sauce in the blender.  I set the microwave to 25 seconds and pressed start. Funny thing about microwaves, the wattage can vary greatly from one model to another. Of course, Aaron has a lovely Wolf  microwave, high powered, not what I have at home…

Country Egg Photo by Creativedoxfoto Freedigitalphotos.net

Country Egg
Photo by Creativedoxfoto
Freedigitalphotos.net

 

 

 

I was plating the English muffins when a very loud, distinctive pop came from the microwave. When I looked inside, I saw nothing but butter–everywhere. I pressed cancel and slowly opened the door.  Butter dripped off the door, pooling on the floor–a slipping hazard to say the least. As I stared in disbelief,  I realized the eggs were poaching merrily away,  now was not the time to be horrified over the giant butter bomb that would require 30 minutes to clean up.  So what’s a cook to do?  I gave the microwave door a solid push shut, turned down the heat on the eggs, grabbed a small sauce pan,  more butter, and melted it on the stove top–like I should have done in the first place…

In my mad dash to finish the Hollandaise sauce before the eggs were done, and I did finish it, I didn’t get to the spinach. But the resulting breakfast received high praise: the best he’s ever eaten, and Aaron has eaten Eggs Benedict in some pretty swank restaurants.  Well worth the butter bomb.

It looks fancy and difficult, but it isn’t, and despite my butter bomb tale, I highly recommend you give it a try one weekend morning–just melt the butter on the stove.

 

Eggs Benedict

Fill the bottom pan of an egg poacher half full with water and heat on medium high heat on the stove top. Toast your English muffins lightly in the toaster and plate, one muffin per plate (two halves). In a large skillet or pan, saute spinach in olive or grape seed oil until wilted, season with salt and pepper and keep warm in a low oven (150 degrees) till ready to plate. Melt the butter for your Hollandaise sauce and set aside. Once your water has begun to boil, spray individual egg cups with non-stick spray, or melt a pat of butter in each,  and crack one egg into cup. Cover and cook until the yolks are set, usually about 3 to 4 minutes, depending upon your stove and how heavy the material the egg poacher is made from. To test doneness, use the back side of a spoon to see how much the yolk and surrounding white jiggles when touched.

Make the Hollandaise sauce while the eggs are poaching, recipe follows.

Once the eggs are done: put a small amount of spinach on each English muffin, top with a poached egg and finish each with a dollop of Hollandaise sauce.  Sprinkle with fresh ground black pepper and serve with a bit of seasonal fruit.

 

 Hollandaise Sauce

 

In a blender, combine the egg yolks, mustard, and lemon juice. Blend for about 10 seconds.

Melt the butter is a sauce pot. Transfer hot, melted butter to a measuring cup with a spout. Put the blender on high and slowly stream the melted butter into the egg yolk mixture. The mixture will thicken almost immediately. Keep warm until ready to serve.

Serves 6

Bon Appétit,

Ellesig

Copyright ElleVeg 2013