a recipe // eggs benny

i don't know about you, but eggs benedict is like a religion around these parts.  every time we go out for brunch, we each have to order it.  it's like a rule in our family or something.

in lieu of husband's birthday last sunday, i decided to whip some good ol' eggs benny, with perfectly poached eggs and all.

i must tell you that previous to this dish, i had never successfully poached an egg.  nor had i even thought about making my own hollandaise sauce.   for some reason, it seemed to be in the "order-out-only" category and therefore, not worth trying to make.  but i thought, eh, why not give it a go for this special occasion.  and we were both so glad i did.  

so as with every new cooking technique, i took to google which led me to youtube videos, which led me to a making a mimosa...because cooking is WAY better with a mimosa, right?

and after too many broken egg yolks and one really sore bicep {you really have to whip it good you guys}, brekky was served to one happy birthday boy!

here's what you will need to recreate this delightful dish:

- 12 eggs.  you really only need 6, but it helps to have extras if you need them. {like i did, about twice.}
- 1 stick of buttah.  not salted, please. 
- olive oil.
- 4 pieces of toast.
- 1 cup of grape tomatoes.
- lots of baby bella mushrooms.
- 2 handfuls of spinach.
- 2 handful of fresh parsley.
- 2 garlic cloves.
- 1 lemon.
- salt
- pepper
- 1 saute pan
- 1 small pot
- slotted spoon
- wooden spoon
- patience
- and a mimosa. 

for the hollandaise: 
vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. continue to whisk rapidly. be careful not to let the eggs get too hot or they will scramble. slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. cover and place in a warm spot until ready to use for the eggs benedict. if the sauce gets too thick, whisk in a few drops of warm water before serving.

for the poached eggs:
i watched this video, followed it to a T, and my eggs came out perfect.  

for the veggies:

simmer some olive oil in a sauté pan.  throw in mushrooms and cook until preferred doneness.  toss in minced tomatoes, garlic, spinach leaves, and parsley 2 minutes before serving and let cook with the sautéed mushrooms.  

putting it all together: 

toast and butter your bread.  top with poached egg, hollandaise sauce, and veggie concoction.  eat.  enjoy.  {and don't forget to thank you cook!}

happy friday to you!  i hope you try this out over the weekend.  :)