The Cottage Kitchen: Eggs Benedict

Happy Holidays
Merry Christmas
Joyous Kwanzaa
Season's Greetings
Happy Hanukkah (okay, I think I'm late with that one this year!)
Joyeux Noel
Feliz Navidad
Mele Kalikimaka
.....and all the others..... :o)

Well, here we are - it's Christmas Day. Thoughts and good wishes are sent out to family and friends, near and far. Gifts from Santa have been opened and appreciated (hopefully you were all good this year :o). A day long 'The Big Bang Theory' marathon has begun on the Comedy channel. The cats have played with their new toys, stuffed their faces with treats and are now in a comatosed state in separate rooms (nothing new there then!). Hubby and various other online warriors are saving the cyber world via his latest xBox game.....and our bellies are full from my Christmas Day breakfast of eggs benedict. Roll on the turkey and stuffing...

If you feel so inclined, by all means make your hollandaise sauce the longer, more labour intensive way of whisking until your arms feel like wet noodles, but this blender method is soooo much easier, and if the empty plates are any indication, just as good :o)

Eggs Benedict
serves 2 (hungry people on Christmas morning)

2 english muffins
4 slices canadian back bacon
4 large eggs

hollandaise sauce
3 egg yolks
1 tsp lemon juice
1/4 tsp dry mustard powder
1/4 tsp salt
pinch cayenne pepper
1/2 cup butter

starting with the hollandaise sauce, in a blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper; blend on high for 1 minute until slightly frothy and lighter in colour.
melt the butter until hot but not boiling, either in a small saucepan on the stove top or as I did, in the microwave.
with the blender on the lowest setting, slowly pour in the hot butter and watch the sauce thicken (the sauce should stay warm enough until everything else is ready but if you're concerned you can place the blender container in a bowl of hot water to keep it warm and give it another very quick blend before serving.)
meanwhile, split the muffins and pop them in a toaster (or under a broiler) to toast.
in a frying pan sprayed with a little non-stick cooking spray, fry the bacon until cooked.
either using a 4 pan egg poacher (I have one that my Mum bought me :o), or whichever method you like, poach your eggs to your own preferred 'doneness' - we like ours runny for eggs benedict.
assemble the eggs benedict; english muffin, slice of bacon, poached egg, hollandaise sauce and sprinkle with a little black or cayenne pepper.
we only wanted the eggs benedict today, but if we're really hungry (or usually if we're out at a restaurant and someone else is cooking we might have some pan fried potatoes alongside :o)