Easy Eggs Benedict

   I love Eggs Benedict. In my opinion it's the only reason to go out to breakfast. If it's not on the menu I don't want to go to that restaurant or I just don't want to go. I know, I'm a snob. What's a snob to do? That's right make it yourself and I do pretty regularly. I know you are supposed to make Hollandaise and use it straight away but who wants to go to all the trouble day after day? Don't tell anyone French but I have been known to store it in the fridge and use it for several days. Sometimes it breaks, separates and looks yucky but I still eat it. 

Last week while hunting for new cheeses at Trader Joes I came across Hollandaise sauce in a tub. WHAT? That's right refrigerated and ready to go. Out of the container cold it reminds me of buttery mascarpone with a touch of lemon. Atop the perfectly poached egg and English muffin I made it's smooth, creamy and really tasty. There is a slight after taste that reminds you it's not homemade and has "extra" stuff in it but will work as a fresh stand in. Next time I'll stir in a little minced chipotle for some smoky heat. 

   I may have come across the easy way to make the perfect poached egg. In my hours of reading about food last week I read somewhere about putting a raw egg in a bowl with water and white vinegar and letting it sit before cooking. Don't know where I read it so I can't give credit to anyone and I can't remember measurements but that never stopped me from trying something. I put about 3/4 cup water and 1/4 cup white vinegar in a small bowl. Crack egg into the bowl and allow to sit while a pan of water with another 1/4 of vinegar heats to just below boiling. The egg held tightly together in its water/vinegar soak. I swirled the hot water then added the contents of the bowl keeping the water moving. I turned the heat up a little to maintain the temp and allowed to cook for about 4 minutes. I lifted it with a large slotted spoon to make sure the white were firm. Just touch it with your finger. Blotted it on a paper towel and laid that beauty on a buttered English muffin. The egg was so perfect that there were no wispy edges. Warmed Hollandaise spooned over and garnished with fresh chives. The only meat we have on hand is shredded chicken and pork belly so I opted for the meatless version of Eggs Benedict today. If you like Eggs Benedict you should try Trader Joes Hollandaise and certainly if you like poached eggs try the trick above and see if you can get the perfect egg too.