To save you $16.95 and the trip to Eggspectations, we’ve put together a home-cooked Eggs Benny so you can treat yourself on Sunday morning with a nice, big, inexpensive breakfast.
- 1 egg yolk
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™) (OPTIONAL)
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon distilled white vinegar
- 4 strips Canadian-style bacon
- 1 English muffin, split
- 1 tablespoons butter, softened
- 2 potatoes, peeled
- 2 tablespoons of vegetable oil
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Poaching the eggs:
- Preheat oven on broiler setting.
- Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Use a spoon and stir the water until you create a swirl. Carefully break eggs into simmering water, aiming for the middle of the swirl. Allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
- While eggs are poaching, add the vegetable oil to a medium skillet over medium-high heat and allow it to preheat for five minutes. In the meantime, dice the potatoes. Then, add them to the skillet and fry for 5 minutes until they are golden.
- Place the potatoes on a plate once they’re out and let them sit. Then, place the bacon strips in the skillet and leave them to cook until they turn to a brown, while you toast the English muffins.
- Spread toasted muffins with softened butter, and top each one with 2 slices of bacon, followed by one poached egg. Place two muffins on each plate and drizzle with hollandaise sauce.