Eggs Benedict

A couple of weeks ago, I finally tried making eggs benedict! This has been a long time coming - hollandaise sauce has always sounded intimidating, and I haven't had the best experiences poaching eggs. But for a first try, I think this turned out pretty well!

Out of an abundance of caution, I ended up poaching the eggs one by one. I kept them in warm water after cooking as I proceeded through the remaining steps - blanching asparagus, toasting the English muffins and pan-frying the Canadian bacon, then finally making the sauce.

The Hollandaise sauce did give me a bit of trouble - I think my butter wasn't hot enough when I added it, as the sauce started looking much too thick. After some panicking, I submerged the cup I was blending in into some hot water, as well as gradually added more lemon juice, a couple of teaspoons of hot water, and more melted butter until I felt like the sauce seemed to achieve an appropriate consistently.

Assembling everything was probably the most fun part - finally getting to stack all the separate parts together! I topped the eggs with a little cayenne and paprika, as well as some chives.

I won't post the actual recipe here since there are so many variations, but I'll link to the method I used: Serious Eat's eggs benedict recipe using their "foolproof" hollandaise!

Word of warning though - the amount of butter in this dish nearly put me to sleep! Definitely a treat best enjoyed on occasion ;)