|Now THATS a breakfast!|
If you read this blog regularly you probably notice I tend to indulge myself on the weekends. I would love to just desire vegetables and grains, and often I do, but I find if I dont make some of my classic favorites every now and then I get food cranky.
I hope to continue to eat healthier, while also learning how to make the classic dishes that I have always loved. I do try to keep my indulgent dishes to the weekends, and keep the weekdays full or vegetables and all that healthy stuuuuff.
Usually eggs benedict, or eggs benny as a friend refers to them, is made with canadian bacon. When cooking with healthy boyfriend everything has to be vegetarian because he is. I think the avocados were great, but next time I think Ill try a little roasted asparagus. I ate asparagus four days in a row this week, so needed a bit of a break(literally my pee smell was becoming out of control. TMI I know, and don't care).
For this recipe you do have to poach eggs which can be a bit of a crap shoot. If you have never done it, do not worry if your first attempt is an egg white disaster. I did not take a picture of my first attempt, but it was a nightmare. Luckily healthy boyfriend was there to help, and after watching some videos and getting tips, we figured out a way to do them right. I can see now why people have fancy egg poaching devises, though with a little patience and practice, I think anyone can get the hang of it.
Here is a link to video of how to poach an egg, its helpful to watch someone do it: Poach an egg
Note: Three things that seemed to be crucial in poaching an egg. 1. Have the egg cracked and in an individual bowl before it goes in the water. 2. Using a generous amount of vinegar in the water. 3. Having the water simmering, not boiling and stirring it right before adding the egg, creating a mini vortex so the whites form around the egg and don't separate.
Instead of using all butter I used half butter, half earth balance. Using a butter substitute makes it slightly healthier, but no matter what, this dish is a calorie, fat disaster. If you are trying to lose serious weight, do not make this dish.
Hollandaise is easy to mess up if you whisk it by hand, so I have found using a food processor or blender insures a delicious sauce every time.
This dish is a bit difficult, but lots of fun, and I hope you enjoy it.
This is based on a few different recipes, and as always with a bit of my own ideas.
|A buttery indulgent heart stopping treat|
The Goods: Makes 1 cup, serves 4
5 tablespoons earth balance
5 tablespoons unsalted butter
3 egg yolks
1-2 tablespoons freshly squeezed lemon juice
a few dashed of cayenne(add more or less depending on your desire for heat)
1 teaspoon of sea salt, more to taste
4 english muffins, sliced in half
2 avocados, pitted and sliced
1/2-3/4 cups white vinegar
1. To make the hollandaise, melt the butter on medium high heat in a small saucepan. Do not boil the butter, just warm it until completely melted.
|melted butter. mmmmmm.....|
|egg yolks anyone?|
|eggs in their own bowl, no sharing!|
|Poached egg, much better than poached animals :)|
|Muffin and avocado|