Tuesday, August 9, 2011

Master chef....

Our kids have been watching Master Chef this summer.  They are absolutely adorable...they keep saying I should go on the show, and cook my best meals.  I know better.  I am no "master chef,"  I cook to stay alive.  Of course, if I am going to cook it better taste good, but I can't say that cooking is a passion of mine.

However, this summer has seriously cramped my creative style.  I have had very little time to do anything that could be described as creative.  Unless you call cleaning and entertaining children a creative outlet.  So, when my kids challenged me to be like the Master Chef's and make them eggs benedict, I did it.   The kids loved it, and it was good for me to try my hand at something new, and actually succeed.  

Want to try, here is the recipe.


  • 4 egg yolks
  • 3 1/2 teaspoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened


  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


  1. I enjoy Master Chef also. Wish either of us could eat eggs, but alas, not so. Looks deelish tho.

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  2. I will have to try this! It looks yummy. I know what you mean about cooking though--I enjoy it, do it because it's important to eat. But there is no way that I love it enough to do it for fun all the time!