Eggs Benedict with Hollandaise Sauce for Breakfast

Ashly and Ian made a magnificent Eggs Benedict for breakfast on Saturday, smothered in a Hollandaise sauce. We ate it too quickly to get a picture of our own, so I had to grab another one elsewhere. Their version of the Eggs Benedict looked even better than this and was perfectly proportioned.

During Ashly and Ian’s visit from Ohio this weekend, and as part of our weekend of gourmet dining, they made us eggs benedict with a hollandaise sauce on Saturday morning.  The nutritional sacrifice was worth it (health food, this is most certainly not but 1,000 calories was a small price to pay).

The eggs benedict recipe consisted of two English muffins covered with poached eggs, Canadian bacon, and hollandaise sauce.  Frankly, I don’t know the details of how they prepared it because I was still sleeping as a result of being up until nearly 6 in the morning reading the SEC filings of Sonic Restaurants (which I wrote about in a new article called Understanding Stock Repurchase Plans at Investing for Beginners at About.com, a division of The New York Times). 

• Country Benedict: In some areas of the country, this derivation of eggs benedict is known as Eggs Beauregard.  Instead of an English muffin with ham and hollandaise sauce, the country benedict has a biscuit, sausage patty, and country gravy (think biscuits and gravy).  Instead of using a poached egg, the egg is fried however the customer, or diner, wants it.
• Eggs Blackstone: I think you’d have to be in a specific mood for this one.  It is prepared like regular eggs benedict but you substitute streaky bacon (the kind that comes from the pork belly and has more fat) for the ham and add a slice of fresh tomato.

Since we’ve made a lot of Julia Child recipes lately, I think maybe I’ll see if she has made any variation of eggs benedict.  Given her past track record with the dinners around here, she certainly deserves making a recipe on faith.

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