Eggo’s Benny

Eggs Benedict [Eggs Benny]: the very classy and perfectly tasty breakfast dish often enjoyed for Sunday brunch.  It consists of a toasty English muffin, topped with a slice of Canadian bacon, followed by a angelic poached egg and finished with a rich hollandaise sauce.  Now, before I offend anyone… this dish came out of purely from being bored of breakfast sandwiches and peeking into the freezer to find Eggo waffles and sausages.  Here, I present to you, “Eggo’s Benny”.  This version of the classic is how you say….. the Velveeta of cheese.. eggs Benedict’s very classless hillbilly cousin.  So wrong, but oh so right.

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What you will need:

  • Eggo waffles
  • Break fast sausage
  • Eggs
  • White Vinegar
  • 1 tbsp lemon juice
  • 4 tbsp butter
  • 4 egg yolks
  • dash hot sauce

I will not lie to you, I had no idea how to make Hollandaise sauce, I am no master chef.  However, through browsing the web and taking a glance at tons of recipes for the sinful stuff, this is what I pulled together.  First time ever attempt and I didn’t even break the emulsion (pats back).

First, you want to prepare your double broiler.  Therefore, fill a sauce pan with just enough water so you can rest a glass bowl on top of it without the water touching it’s bottom.  Bring this water to a steady simmer. Then, separate your egg yolks into a glass bowl.  Now, grab a whisk and give those bad boys a beating.  They will have almost doubled in volume and turn a light/bright yellow.

Then, pop your butter into the microwave for a minute, or until melted. There will be a white build up [milk solids] resting on top of the golden liquid. Just scrape this off with a spoon, there you have it, ” clarified butter “.  Back to the yolks. Add in your acidic lemon juice, place the glass bowl on top of the simmering water, then whisk vigorously.  The yolks will begin to warm very slowly.  Now, I was scared to create a curdled mess, so I added the butter in teaspoon by teaspoon whisking for my life.

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After the butter is completely added, just keep whisking for about another minute or two [ dash in that hot sauce!] and your sauce is complete! Set it aside and COVER WITH PLASTIC WRAP, or there it will form a creepy skin.

Onto the poached eggs! WAIT, before we begin, just pop your breakfast sausage into a skillet, let them sizzle and do their thang while giving them a shimmy every now and again.  Now, I said this was eggs Benedict’s hillbilly cousin but I never said it was easy!  So, fill a sauce pan half way full with water, add a splash of white vinegar, and bring it to a sweet simmer.

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Next, grab a wooden spoon and very carefully swirl it round and around to create a vortex to drop your egg in.  I can better describe this to you in picture for so, here:

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As you drop the egg into the swirly water vortex the egg whites will fold over the yolk and cook. Just let it simmer in the water while very gently flipping it with a spoon. It will cook for about 4-5 minutes. When you take it out, it will be dreamlike… just wait until you cut into it.

Now, onto assembling this tasteless version of a master piece. Take your toasted Eggo and layer it with breakfast sausage.  There will links in the freezer so I just proceeded to halve them.

Delicately lift your lovely little poached egg and grace the sausage with its presence.  Spoon over your buttery luscious sauce, and garnish as you please.

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And there you have it, Eggo’s Benny! Nothing fancy shmancy…. but just a spin on some classic breakfast goodness!

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