Raise your hand if you enjoy good food, but you want to make things as easily and quickly as possible. I started making Eggs Benedict 30 plus years ago. We are a family who loves breakfast for dinner. I started out doing the full magila: Canadian bacon, poached eggs, hollandaise sauce all on a toasted English muffin. But then I thought, how could I streamline this process? If you are cooking for more than 2 or 3 people, Eggs Benedict are a pain.
My first lazy step was the removal of the hollandaise. Why not melt American cheese on top? It would still be creamy and a similar color. Plus, you don’t have to worry about bacteria slowly growing in your hollandaise while you wait to serve everyone. Check, step one. But, I also want to share Knorr Hollandaise Sauce Mix with you. OMG. Someone told me about this years ago. I used to buy envelopes at the grocery in the soup aisle, now I order it by the vat from Amazon. Don’t forget to add a bit of fresh lemon juice.
My next lazy step involved poaching eggs. So, why did they have to be poached? As long as you have a runny yolk, you should be happy. Keeping poached eggs at temp for 5 or 6 people is tough. Frying sunny side up eggs is the perfect way to get a nice soft egg yolk or consider boiling eggs for 3 and 1/2 minutes. Check, step 2.
Moving right along, have you priced Canadian bacon lately? Whatever! Is it the tariffs? I don’t use it anymore. I love a nice Boar’s Head ham or if the Hunka-hunka deserves a treat I will use Spam. No rude remarks, the man loves Spam. Give either one a quick browning and you’re done.
Finally, English muffins. Do you always have muffins on hand? I do not. While we like them, they are pretty singular for us. The only thing I use them for is, you guessed it, Eggs Benedict. Now, what do I always have on hand? That’s right, bagels. What’s more if you are feeding hungry people, a bagel adds a lot more bulk than a muffin.
As I was saying, these are lazy Eggs Benedict. Change out one or two of the steps and it will totally change your meal time speed. Or better yet, use the baked ham and egg cups on a toasted muffin or bagel. You will be shouting ta-da! to everyone willing to listen.
and remember: I do not like green eggs and ham, I do not like them Sam I am. Big kiss, Lynn
From the Recipe Box 