The idea of making Eggs Benedict came out when Mennonite Girls Can Cook website posted an English muffin recipe. My other driving force was beautiful eggs we got from our CSA farmer. The eggs were from the chicken she raised herself. I never ordered Egg Benedict when we went out for breakfast, so this was my first one without any reference what it should taste like. I was full of confident though. What could go wrong with egg-based dish? Right!
The English muffins turned out great. The recipe from Mennonite Girls Can Cook website was very straight forward. I didn't use biscuit cutter as the recipe suggested but divided the dough to small balls then pressed them with hand to form flat round muffins. I also baked half of the dough and pan fried the rest following what's written on the recipe. Hubby and I liked the pan-fried better since they were more moist.
I used Alton Brown's recipe for other components of Eggs Benedict. The poached eggs were fine, but the Hollandaise Sauce didn't turn out really well. Hubby said I put too much lemon juice, which made the sauce too sour. I planned on having this dish for lunch and dinner, but having it for lunch was already too much for me. I think I didn't do it correctly because my sauce was too egg-yolky. It was cooked through for sure since I used a cooking temperature to check if it was done. Hubby said it was fine though, so I might be too picky.
So, next time we go out for breakfast, I know what to order