Eggs Benedict with Mock Hollandaise Sauce

A few nights ago, I was looking though my copy of the Better Homes and Gardens cookbook that I received for Christmas a few years ago. I wasn't really looking with any set purpose in mind, just checking out all the recipes again. But I came across a recipe for eggs benedict. I've never had eggs benedict before but I've always wanted to try it. This recipe looked easy enough and it had two options for the hollandaise sauce.

I've made traditional hollandaise for another recipe but I felt is was just a little too fussy for just me on a Sunday morning. The mock hollandaise looked to be a quick alternative that sounded tasty too.

The only problem I could forsee with this dish was going to be the poached egg. I attempted the poached egg in the past and it took many tries to get a semi-successful one. But I just received my copy of Martha Stewart's Cooking School that just happened to have a section on eggs and poaching in particular. With Martha's teachings in mind I set to work on the egg. 3 minutes later I had a nice poached egg that didn't stick to the bottom of the pan! Woo hoo!

The mock hollandaise sauce took hardly any time at all. Because you don't have to worry about the raw egg in the sauce, this is perfect for anyone who is uncomfortable with the raw egg or for those who should not eat anything containing the raw egg. While it doesn't taste exactly like traditional hollandaise, it is delicious on its own. I made a small batch but I still had a tiny bit leftover that may find its home on a sandwich later!

I had just purchased some whole wheat english muffins (a 2fer deal at Sam's with some cinnamon raisin ones) and some canadian bacon so all the components were ready to assemble the eggs benedict. My happiness with the poached egg increased tenfold when I saw that the yolk was still runny, just like I love my eggs! The yummy yolky goodness mixed with the sauce, bacon, and muffin to make such a delicious breakfast. My first attempt at eggs benedict was a success and I'm definitely going to be putting this on the roster for future breakfasts. It is so easy and delicious not to have again.

In other news, since I received my copy of Martha's new book, I'm going to attempt to pick and cook a recipe from the book each week. I'm not starting a new group or anything (goodness knows I'm in enough of those!). This is just going to be an attempt for me to learn and explore basic cooking techniques. Should be fun!

Eggs Benedict
Adapted from BHG 75th Anniversary Cookbook. Also available here.

Ingredients

* 4 eggs
* 1 recipe Mock Hollandaise Sauce*
* 2 English muffins, split
* 4 slices Canadian-style bacon

Directions

1. If desired, lightly grease a 10-inch saute pan or skillet with cooking oil or shortening. Half-fill the skillet with water. Bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible (just about the same tips that Martha gives). Add remaining eggs, one at a time.

2. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce.

3. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with Canadian-style bacon. Broil about 1 minute more or until bacon is heated.

4. To serve, top each bacon-topped muffin half with an egg. Spoon Mock Hollandaise Sauce over eggs. Makes 4 servings.

5. *Mock Hollandaise Sauce: In a 1- to 1-1/2-quart saucepan combine 1/3 cup sour cream, 1/3 cup mayonnaise or salad dressing, 2 teaspoons lemon juice, and 1 teaspoon yellow mustard (I also added a few dashes of Louisiana hot sauce). Cook and stir over medium-low heat until warm. If desired, stir in a little milk to thin. Makes about 2/3 cup.