Eggs Benedict. I’ve been hesitate about trying to make this dish. Always wanted to, but breakfasts aren’t my strong point. The poached eggs and Hollandaise sauce were my blocks. Seemed so difficult.
Recently I had Eggs Benedict at the Reston Hyatt and loved it. A lot and made the decision I was going to try. I mean after all I make some complex dishes and pastries so why couldn’t I make Eggs Benedict well?
Instead of making something sweet for Christmas Breakfast, I chose to do savory. Eggs Benedict was it.
It wasn’t as hard as I thought with the right equipment: egg poacher insert and Knorr Hollandaise sauce mix. Only tough part was getting everything to be done at the sametime.
I think I’m hooked!
And by the way, thumbs up at our house! It was wonderful!
What was your Christmas Breakfast?
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Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.