Cook the Issue 2010: Eggs Benedict (Classic)comments (0) April 13th, 2010 in Gallery
We were on Spring Break, so it was a good time for mother-daughter kitchen projects. To make the eggs benedict, I decided to start with homemade English muffins, using Abby Dodge’s recipe from The Weekend Baker. Unlike other English muffin recipes, which have a very loose batter and need to be cooked in a ring mold, these can be patted out and cut into shapes. The junior Egyptologist insisted on muffin pyramids and gave the muffins two thumbs up.
As for the full assembly, this is a delicious recipe, albeit a bit of a pain. Since I was cooking for one (the kiddo looked at the Hollandaise and would have none of it), I scaled down a bit, using only one egg yolk. This must be why we learn fractions in school. I forgot the Canadian bacon when I took the picture, but snuck it in before I ate it. I would definitely make this again for a special brunch, but I think my real discovery here is how absolutely yummy homemade English muffins are.
Recipe Used: Eggs Benedict
posted in: Gallery, Cook the issue 2010, Eggs Benedict, English Muffins