Cooking – Classic Eggs Benedict

When I was young, my mother taught us to make this simple breakfast food over an open fire. My siblings and I would prepare our favorite eggs every morning and then scurry out of the house in search of the school bus. When we got to the school bus, Mom would make us a special treat for our school experience. One of our favorites was Eggs Over the Fire. A very simple and easy to prepare recipe for classic eggs over an open fire.

Classic Eggs Benedict Recipe is simply an updated take on the old-fashioned breakfast comfort food. This classic Eggs Benedict recipe is an all-time favorite breakfast comfort food usually made with English muffins, Canadian bacon, poached white eggs, and flavored with fresh onion, Worcestershire sauce, and cream cheese. The traditional cream cheese used is still commonly used today; however, it is replaced by sour cream in this version. The traditional butter used is still used, but it is replaced in this version with a soybean spread. The original Worcestershire sauce used is still widely used in this cooking.

The basic ingredients that go into this classic eggs Benedict recipe are eggs, flour, baking powder, butter, milk, and freshly squeezed lemon juice. Other popular additions are dried fruit (such as raisins or dates), sugar, and ginger. You will also want to have dried meats such as bacon or ham available. For added flavorings, dried fruit, powdered spice, or powdered milk can be added to the mix.

For this classic eggs Benedict recipe, you will first boil some water and use a food processor to chop up the can of Canadian bacon. Once the bacon is chopped up, drain off the grease, but leave the fat behind. Using a food processor or blender, blend the drained Canadian bacon until it is a smooth consistency. You will likely need to add about four to five cups of the blended mixture into the hot water. Once blended, immediately add in the can of milk and the sugar and bring everything to a gentle boil.

After the liquid has been added, it is time to cook the eggs themselves in this well-blended hollandaise sauce prepared using flour. Once the mixture becomes slightly thickened, it is time to fold in the Canadian bacon and English muffins. Fold in the mixture until completely blended. Once blended, it is time to gently simmer the mixture over medium heat for approximately one hour to create the delicious and creamy hollandaise sauce for your classic eggs Benedict recipe.

For the last step of this amazing dish, prepare some garnishes. Right after the boiled bacon and English muffin mixture has been added to the skillet, simply spoon some of the heated oil into your mixer and use it to beat the eggs in the pan. Once beaten, remove the beaten eggs from the skillet. Using a food processor or blender, puree the cooked bacon and English muffin mixture until smooth. This allows the mixture to flow well into each other so that it will have a rich and creamy texture when serving.

Once the eggs Benedict batter is smooth and velvety, it is now time to add the candied peel to the mix. Simply mix the peel into the skillet until smooth, and then add in the remainder of the mixture, including the chopped dried Canadian bacon and the sugar. Bring the skillet to a boil and continue to stir constantly so that the eggs are not overheated.

Once you are almost ready to serve, carefully pour the remaining hollandaise sauce into your mixer and blend until it becomes a smooth consistency. Then carefully fold the cooked eggs in half with the help of a spatula. Secure the top of the container with an egg carton, and your hard-boiled eggs are ready for breakfast! A hollandaise sauce and cream cheese combination will make any brunch a memorable occasion.

Eggs Benedict