Eggs Go Glam

A big Christmas breakfast is a tradition in our household. At first it was Grands cinnamon buns, one year it was monkey bread, another it was crepes, but this year we decided to go all out and dress up our eggs with homemade eggs Benedict and mimosas. Talk about fancy.
I love eggs Benedict because you can make a slew of different variations but for our first attempt we decided to make basic eggs Benedict–sandwich-sized English muffins, Canadian bacon, poached eggs, and homemade Hollandaise sauce.
ImageFor the eggs Benedict you’ll need:
  • English muffins (I used sandwich-sized; my motto is always “go big or go home”)
  • a pack of Canadian bacon
  • Eggs
  • Homemade Hollandaise sauce:
    • 4 egg yolks
    • 1 tbsp. freshly squeezed lemon juice
    • 1/2 c. unsalted butter, melted (1 stick)
    • cayenne
    • salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture has thickened and double in volume. Then place the bowl over a saucepan with barely simmering water and whisk rapidly (don’t let the eggs get to hot otherwise they will scramble). Slowly add the melted butter and continue to whisk until the sauce has thickened; remove from heat and stir in a pinch of cayenne pepper and salt.

To assemble the eggs Benedict, simply toast or broil the English muffins, place 1 (or two) slices of cooked Canadian bacon on top, then a poached egg and finally drizzle with your homemade Hollandaise sauce–simply to die for. If Canadian bacon isn’t your thing, try spinach and cheese for eggs Florentine. There are a ton of different options.

This made for a special and unforgettable Christmas morning breakfast and needless to say it will become a tradition. If not for a holiday, Eggs Benedict makes for a perfect Sunday brunch. Test this out, you won’t be disappointed. But until next time, keep eating!


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