Sundays are fun days in my book. When I ran my own business, it wasn’t uncommon for me to work seven days a week, and although I thought I was doing a great job, such was not the case. At some point, it was brought to my attention that burn out was setting in. I could feel it, but didn’t want to acknowledge it.
I wasn’t doing myself, my customers, or my family any favors by being a work alcoholic and not taking a day off work. We all need time to recharge, and Lord knows, I definitely needed time to recharge. That’s when I made Sundays my day off, my fun day, and began focusing on myself and my family. I made a rule; absolutely no business on Sunday …. well, maybe just a little bit here and there 😉. Taking Sunday’s off was such a smart decision and Sunday Brunch’s became something our family looked forward to.
Now that we’re semi-retired, I don’t need to make a conscious effort to take time off work, but that still hasn’t changed how I view Sundays. It’s still our day to relax and do something fun. And sometimes that fun revolves around food …. or boating …. or hiking …. or hanging with friends ….. or all of the above.
Al loves Eggs Benedict, but it’s a rare treat. All that Hollandaise sauce isn’t exactly waist friendly, but then again, that’s not something he wants to hear. Also, considering all the elements needed to make Eggs Benedict, it can be a little challenging to make, especially in a small kitchen like a RV.
The key is organization and enlisting the help of your guests, regardless of the size of your kitchen.
We recently spent a couple of weeks this past September visiting friends in Lake Havasu City, Arizona. We had a fabulous time. More on that to come. With a full size kitchen at my disposable, I quickly and willingly stepped up to the title of resident cook.
Al didn’t waste anytime putting in his order for Sunday Brunch, and it turns out our friends are every bit the Eggs Benedict fanatics that Al is. Me? Nope! I make it, but don’t eat it. I don’t like Hollandaise sauce or Canadian bacon. A plain toasted English muffin with a couple of over easy eggs on top and I’m happy. Ooh, and let’s not forget a few Mimosa’s for this gal. Everyone else can enjoy their Bloody Mary’s while I cook and down champagne and orange juice.
So grab your favorite beverage, and let’s get cooking. Since Eggs Benedict comes together very quickly, we need to be organized and have everything on the counter and stove ready to go. Seriously, you’ll be serving your friends a wonderful Eggs Benedict in less than twenty minutes from start to finish.
What you’ll need for the Hollandaise Sauce is a double boiler or some version of one. I prefer my make shift double boiler which consists of a medium sauce pan and a glass mixing bowl (my glass bowl is microwave safe and heat safe).
I fill the pot with about two to three inches of water making sure the water doesn’t touch the bowl. Of course, we’ll need a whisk.
Next we need two frying pans. Since I don’t have room on my stove top for two large frying pans, I use a small one for the Canadian bacon and a large one for the eggs. When I’m pressed for time or space, I’ve been known to put the Canadian bacon in the microwave, freeing up stove space, but shhh, don’t tell Al. He’s not a fan of microwaved bacon. The large frying pan is for frying the eggs over easy. I know, I know …. real Eggs Benedict is made with poached eggs, but without my poacher, I prefer to fry the eggs. My kitchen, my rules 😁
Since we’ll be toasting English muffins, the more toaster slots the better and this is when I enlist the help of my guests. I put them in charge of toasting the muffins. Just make sure the toasters and guests are out of your way because things will happen fast.
With all our equipment ready to go, let’s make sure all our ingredients are within easy reach.
4 egg yolks
1/2 cup softened butter
Canadian Bacon (at least 8 slices)
4 English muffins, split
Salt and Pepper
Surrounded by all our ingredients and equipment, we’ll start making the Hollandaise Sauce first. Once we’re done whisking together the sauce, turn the heat on the burner off but keep the sauce warm by letting it sit over the hot water. Stir the sauce from time to time making sure it doesn’t curdle as you start frying the Canadian bacon and cooking the eggs. While you’re tending to the stove, have your friends pop the muffins down in the toaster.
Once the eggs are fried over easy, it’s time to assemble. Place one toasted English muffin open-faced on a plate and put one or two slices of Canadian bacon on each half. Place an egg on the bacon then top with Hollandaise Sauce. Finish off with a pinch of salt and pepper and enjoy.
4 egg yolks
1/2 cup softened butter
2-3 teaspoons lemon juice
salt and pepper to taste
Once the water in the bottom of a double boiler is boiling, whisk together the eggs and half the butter in the top of the double boiler. Be sure the water in the bottom pot doesn’t touch the bottom of the top pot. Continue whisking the butter and eggs making sure the eggs don’t curdle. Once the butter is melted, add the remaining butter, 2 teaspoons lemon juice, and salt and pepper. Stir constantly until all butter is melted.
If the sauce is too thin, let it sit without stirring. It should start to thicken. If it gets too thick or curdles, add a teaspoon of lemon juice or water.
Serve over Eggs Benedict or your favorite vegetable.
After breakfast, it was time for a boat ride. Yeah, I could get used to this!
A few items you might need …
When we lived in a large house, I had one of these for easy egg poaching. (affiliate links)