Lazy Day Eggs Benedict

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Saturday morning and what to make for breakfast… The weather has turned cool and the sky is filled with rain threatening clouds. Everyone heads into the family room, staking their claim in a comfy position to relax and enjoy a lazy morning with nothing on the calendar. These days are few and far between…work, school, and sport schedules seem to dictate the agenda seven days a week. This weekend we are free to do as we like.
I can’t believe that the month of July is coming to a close. Soon we will be buying school supplies and everyone will be headed back to school. My heart is heavy as I think about our first child heading off to college this year…How will we manage without her? This will be a difficult transition for me…I will miss her so.
This morning, as I searched the refrigerator for ingredients to make a family breakfast. I pulled out fresh fruit, Greek yogurt, eggs, and bagels. As I set things out on the counter, I realized that I had enough to make one of my favorite breakfast items, Eggs Benedict. I usually use English muffins for the base but only had bagels this morning. This is my homemade version of a true breakfast classic.

Lazy Day Eggs Benedict

3 English muffins or bagels, sliced in half
6 slices of lunch meat ham or or Canadian bacon
Scrambled Eggs
Hollandaise Sauce

Scrambled eggs

6 eggs
3 tablespoons water
Salt and pepper to taste

In a small bowl, whisk together the eggs and water using a fork. In a non-stick skillet, pour in the eggs; stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Season to taste with salt and pepper.

Hollandaise Sauce

3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
1/2 cup butter, melted

In a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the melted butter into the egg yolk mixture in a thin stream until thickened. Pour mixture into a sauce pan to cook through. Set on low heat until ready to serve.

Putting it all together…
Lightly toast 3 English muffins or bagels (6 halves). Assemble by placing a piece of ham or Canadian bacon on the muffin or bagel. Top with a generous amount of scrambled eggs. Spoon warm hollandaise sauce over the eggs. Salt and pepper to taste.

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