Eggs benedict is my all time favorite breakfast. I eat it every single time that we go out for breakfast, no exceptions. Even if something else sounds amazing, I can't resist my all time fav. I enjoy all kinds of variations, with different breads, such as croissants, and different meats, such as smoked salmon instead of ham.
1 egg yolk
1/2 stick of butter
pinch of salt
pinch of cayenne
juice of half a lemon
Place egg yolk, salt, cayenne and lemon juice in blender.
Slowly pour butter into blender while running until all butter has been added.
1 roll, bread or croissant. In my case, I have these rolls called bolillo's that are from Central America, but taste like a small french bread roll. Croissants or english muffins are also good choices.
2 slices canadian bacon - or meat of choice
Split and Toast bolilloHeat ham slices
Take a small sauce pan and fill 1/4 with water, and add 2-3 tablespoons white vinegar.
Heat until bubbles form but do not break the surface.
Crack egg into small dish to make it easier to add to pan completely. Next, take a large open slot spoon and begin to stir water until it forms a whirlpool.
Add egg to whirlpool, so that the white of the egg will actually wrap itself around the yolk, creating your poached egg.
Assemble your eggs benedict. Pour reserved hollandaise sauce over the top and enjoy. I usually eat with hash browns or some other tasty potato side, they taste amazing with some of the hollandaise sauce.