Monday, June 16, 2008

Eggs Bagel-dict

For DH's first Father's Day, I wanted to make him a very special breakfast, since we didn't get to make a brunch reservation. His favorite is Eggs Benedict. Well, we were missing some key ingredients, so I made my own version, which he swears was the best he's had, seeing as how he prefers bagels to english muffins and regular bacon to canadian bacon. I won't touch this particular dish, but it looked good.

Hollandaise Sauce
3 egg yolks
salt & pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce

In a blender combine yolks, pepper and 1 tablespoon lemon juice.
In a small saucepan heat the clarified butter until bubbling hot.
Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into blending egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust with with lemon juice, salt and pepper, as needed.

Eggs Bagel-dict (directions per serving)
bagel, split & toasted
bacon (baked at 400 for 12 minutes on each side, until crispy)
2 eggs (poached - crack eggs into a pan of barely simmering water)
hollandaise sauce

Set up bagel on plate. Place strips of bacon on each half of bagel.

Gently spoon poached eggs on to each side of the bagel.

Pour hollandaise sauce over the eggs and garnish with chives. Serve warm.