[txhurl]

Now THIS I can help with. Go get the 5oz Canadian Bacon (cured smoked pork tenderloin canuck-style), a sack of English muffins, a packet of Knorr hollandaise mix and 6 eggs and some vinegar.

In one 8” heavy pan whose lid you can find, sautee the bacon with oil or butter til a little brown on both sides, remove. Pour 2” water into skillet, not stirring, bring to boil. Add 1 TBS white or cider vinegar and salt, take back to med heat, so it simmers.

Get a small plastic container you saved and get ready to move fast: you’re going to break an egg into it and slide it into the simmering H20, as fast as you can with each six, but watching for egg shell you need to snatch out of the container before dumping the egg. Cover, wait 3 mins then see how the eggs are doing, re-cover if they’re clotting up too slowly. When they’re done to your liking, lift with a slotted spoon, gently so you don’t break the yolk. Place them in a large pizza pan to spread out the boiling water.

Now, toast the muffins after you’ve prepared the Hollandaise sauce per package instructions in a very small saucepan.

Have 6 warmed non-glass salad plates ready, then place the bottom half of each english muffin in the center of each. Put a slice of bacon on each. Finesse a poached egg on top of that. Artfully spill hollandaise on top of *that*. Place olive slices and snipped parsley and a sprinkle of paprika on that. Cock the top half of the muffin against the finished Eggs Benedict and get these plates in a 400o oven to re-crisp and warm everything.

Serve!

[Jamestown1630]

LOL! “Whose lid you can find...”

Sounds like my kitchen ;-)

[SkyDancer]

Thank You - I’ll let you know what the family says. They may want me to quit flying and cook for them like that will never happen .... LOL

[bgill]

Who knew they made hollandaise in a packet? It’s so super simple to make at home.

3 egg yolks
2 T cold water
1 stick unsalted butter cut into 6 pieces
1 T lemon juice
pinch salt
pinch cayenne

In a small sauce pan over med high heat, wisk together the yolks, water and one piece of butter. When the butter is melted, add another piece. Keep adding butter pieces as each melts wisking the entire time. When all butter has been incorporated, stir in the remaining ingredients.

It isn’t a “difficult” sauce as cookbooks claim. And no need for a double boiler. Takes all of a couple minutes and it’s done. I’ve been making this since 1980 without a fail but if it does just throw in some minced onion and parsley and call it béarnaise sauce and no one’s the wiser.

If it does fail, just throw in