...it's not dark yet, but it's gettin' there...
Happy Easter. Here is my quick recipe for Eggs Benedict, fashioned when i didn't have all the proper ingredients or a lot of time. But i think my substitutions make it a little better.
2 eggsPoach the eggs 4 to 5 minutes and prepare the hollandaise sauce according to the directions. Slice the baguette into inch thick slices. Toast the slices.
thin sliced ham or turkey sandwich meat
Knorr's hollandaise sauce
pepper jack cheese <-- the key
fresh ground pepper
Spread margarine lightly on one side of the baguette slices. arrange the meat on top. Plop the egg on the meat next. Pour a few tablespoons of the hollandaise on next. Then crumble the pepper jack on top and sprinkle with roughly ground pepper.
The secret to any eggs benedict dish is simultaneity. The various ingredients cool down so fast that you have to time things right to get it all together and eat it while it's still hot. Or, you can always assemble it and hit it with the microwave before you dig in.
By the way, i tried Rachael Ray's method for perfect hard boiled eggs this morning and it worked beautifully. Cover the eggs with cold water; as soon as it starts boiling, turn the heat off; cover and wait ten minutes. That's it. Perfecto.