Eggs Benedict

Since I didn't sleep well last night, I slept in this morning. It was nice and I feel rested.
Sunday is always a good day for a hearty breakfast, so I gave Derrick the choice of egg and pesto stuffed tomatoes or eggs Benedict. By the title of the blog, I am sure you know what he chose.

This recipe is really easy and has a tart twist on the traditional eggs Benedict with dill and white wine vinegar. So yummy. Mmmmm. You can find the recipe in the Crate and Barrel Bride and Groom Cook Book. It is a great cookbook filled with recipes for two and I have yet to make anything from it that wasn't well received. If your not up for buying the book, here is the recipe:

4 eggs
1/4 tsp. salt
1 Tbsp. white distilled vinegar
4 slices Canadian bacon
2 English muffins sliced

2 egg yolks, room temperature
2 tbsp. heavy cream, room temperature
1/2 cup unsalted butter, melted
1 tsp. white wine vinegar
1 dash cayenne pepper
2 tsp. lemon juice

dry dill for garnish

Poach the 4 eggs in water seasoned with the salt and white distilled vinegar.

Meanwhile brown Canadian bacon and toast English muffins.

Heat butter in microwave until melted.
Whisk egg yolks, cream, cayenne pepper and a dash of salt in small bowl.
With a slow steady stream add hot butter while continuously whisking until all butter in incorporated and a creamy hollandaise results.
Whisk in lemon juice and white wine vinegar.

Place Canadian bacon atop brown muffins, top bacon with poached eggs.
Spoon hollandaise over the tops of the eggs and sprinkle with dill.

I warm my serving plates in the oven so the eggs stay warm.
Serve with orange or tomato juice.
Enjoy!