Eggs Benedict

If you have been following the bouncing ball for the last year you know that my wife and I spend part of our time in New York. When we are there we actually cook at home most of the time. First of all, it is novel to cook at home in Manhattan, so we do it to make the natives restless. It is also economical. New York restaurants can add more zeros to a bill than the national debt.

One of the restaurant excursions that we do enjoy is breakfast or brunch. We often ride our bikes down to the meat packing district or head up to Café Luxembourg. I have breakfast or lunch, but my lovely wife is completely predictable, a bloody mary and eggs benedict. Heaven forbid we end up somewhere that does not offer both. Back on the bikes it is. Fortunately, we have a few well worn paths and known benedicts await.It is a fairly simple task to make a spicy bloody mary – stock in trade for any decent bartender. But the hollandaise drenched poached egg perched atop a perfectly toasted English muffin with a juicy slice of Canadian bacon, all at the correct temperature, is more than most hungover chefs can manage.

Here it is. Try your luck, practice enough and you too can entertain the morning munchies of your loved ones (as long as their standards have not been set by the few that have managed perfection).

Serves Two bicycle riding, sweaty New Yoookas




  • As Per Recipes
  • Sauté Pan
  • Toaster or Toaster Oven
  1. Poach the eggs. Eggs immediately lose their heat so it is best to cook them first. Keep them in a warm place.
  2. Briefly warm the Canadian bacon in a sauté pan on both sides. Make sure that you buy really good bacon and have it cut thick. The thin crap at the supermarket in packages does not cut it.
  3. Toast the muffins.
  4. As the muffins are toasting make the hollandaise sauce. The key to success is this timing. When the sauce is done is when you assemble and serve. This sauce does not keep. Get it right, spoon it over and serve..
  5. To construct, place two muffins in each plate, then the bacon, then the eggs.
  6. Salt and pepper the eggs.
  7. Spoon a generous amount of the hollandaise and add a little more pepper.
  8. Serve immediately.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s