Weekends are for Brunch!


Eggs Benedict – Not Just for Special Occasions Anymore!

At Copper Canyon and Stanford Grill, one of our favorite brunch items is, of course, Eggs Benedict. However, many of our patrons are reluctant to make it at home because they see it as a daunting task, reserved only for special occasions like Mother’s Day brunch or trying to impress overnight guests. Quite the contrary, Eggs Benedict is really quite simple, using very few ingredients. After the toasted English muffin and ham or bacon all that’s really left is the two intimidating feats of Eggs Benedict: the Hollandaise sauce and poached egg. If you have a skillet and a blender, it’s simple to master either element.

For a four-person serving of Hollandaise sauce you will need:

– 10 Tbsp unsalted butter, melted

– 3 egg yolks

– 1 Tbsp lemon juice

– ½ teaspoon salt

– A dash of cayenne pepper or tabasco

Add the yolks, lemon juice, and salt to the blender and blend on a medium-high setting for about thirty seconds until the eggs are light in color. Then, turn the blender down and slowly pour in the butter, making sure it is not too hot from being melted, to prevent cooking the egg yolks. Add cayenne or tabasco to taste.

If you are new to poaching eggs, a good method for beginners is to use a wide, nonstick skillet filled with an inch and a half of water. Place each egg in a separate custard cup while the water is brought to a slight simmer. Once simmering, add a tablespoon of white wine vinegar, to prevent the yolks and whites of the eggs separating, and slowly push the custard cup with the egg into the water, letting it pour in the water. Wait about four and a half minutes and make sure the heat of the water is maintained. When time is up, fish out each egg with a slotted spoon and place on a paper towel.

Then place the poached egg on a toasted english muffin, bacon or ham, and pour with your homemade Hollandaise sauce.

Now there is no excuse not to make Eggs Benedict every weekend for yourself. Happy eating!


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