BBQ Eggs Benedict...Seriously

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I love to cook and bake. It's one of my favorite parts of my days, getting able to create something in the kitchen. Not everything I make has to be super complex and fancy. I just want it to taste great and make me happy. Especially when I'm feeling tired, like I was this Sunday morning.

If you have ever had Eggs Benedict, you should know how awesome it is. (And all you people out there that want to tell me how bad it is for you and all the calories...save it! I don't care. Embrace food, eat it.) If you haven't had Eggs Benedict, well get ready to have a very happy tummy.

This recipe is perfect for a lazy Sunday morning, but you want something not so lazy tasting. I'm not in college anymore, so now that I don't have to have cereal or instant oatmeal or toast everyday, I DON'T! YAY! Still, this is quick, tasty and one of my new faves. (And my apologies to classic French chefs, I know I'm probably making a mockery of a master sauce...but damn it is good!)

You will need...for 2 people (because I also made food for Alex, the boyfriend)

Eggs-4

English muffins- 2

Bacon- 4 strips, crispy

Packet of Hollandaise sauce mix (and whatever it calls for, usually 1 cup of milk and 1/4 cup of butter)

Your favorite BBQ sauce- about 1/3 to 1/4 cup (as much or as little as you like really)

Vinegar- 1 tbs (Any vinegar will do, I used white, but I've also used apple and red)

Paprika- just a sprinkle

Lets begin!

Get a large pot and fill it with water. Salt the water and add the Vinegar. The salt makes the water boil faster and the vinegar makes the egg whites firm up faster and tighter around the yoke. Put a lid on the pot and set it to high and wait for it to boil.

While you are waiting for the water to boil, start the bacon. You can cook it in the pan or microwave, it doesn't matter, as long as it gets done. Alex and I will cook up a lot of bacon in advance and keep it in the fridge, so when we need it we will just have to warm it up. Set the bacon aside for the final, delicious product.

Hollandaise time! :D

I have made it from scratch, but at 8 o'clock on a Sunday morning, I'm thinking NOT. The packet I used told me to whisk the powder and the 1 cup of milk together over high heat and then add the butter. Whisk until it boils. Now here is where I add the BBQ! When it starts to boil...add in your choice of BBQ. Start with a little bit and stir it in. The color will change and get darker with more BBQ. Add as much as you want! But don't add more then 1/4 cup, at that point the Hollandaise is useless and it's just BBQ sauce. Stir like crazy and make sure that its all mixed in while it's boiling. Then, turn the heat down to low/medium and let it simmer while you finish everything else. Stir it every once in a while.

By now the water should be boiling. So time to poach your eggs. Turn the heat down just a little bit so the water isn't at a hard boil, only a soft boil. Crack an egg into a 1/4 cup measuring cup.

While holding the handle, dip the cup into the water and dump the egg into the pot in one smooth motion. This will help the egg stay together. Do this with all your eggs. You will want your eggs cooked, but not completely, you want the yolk to be a little runny. So time them to be about 3 minutes. Check them by scooping them out with a slotted spoon and poking them. It is really squishy? Give it another minute. If it has a little give but still seems firm, it's perfect! Take it out! Don't leave them in the water if they are done, even if you turn the heat off, they will still continue to cook in the water.

Toast the English muffins, and place the bacon on each half. Top the bacon with an egg and the give your self a generous helping of your freshly made lazy Sunday BBQ Hollandaise. Sprinkle the top of your creation with paprika and tada!