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Cook the Issue 2010

Cook the Issue 2010: Eggs Benedict

By liamsaunt, member

June 28th, 2010

I am not usually a huge fan of eggs benedict, but enjoyed this version.  The hollandaise sauce tasted lighter and less acidic than some others I have tried.  Three minutes was not long enough to poach the eggs I had.  I let them simmer for an additional minute, and as you can see from the photo, I still had runny yolks with tender whites.   I used regular bacon instead of canadian bacon, because I don't like canadian bacon.  Very nice, and MUCH easier than the panko-crusted deep fried version I tried earlier this month!

posted in: Gallery
Comments (1)

Pielove writes: Hey Texas Foodie! Good to "see" you and those eggs look great. Posted: 5:08 pm on June 29th

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