I’m on a kick lately. Back to basics… the traditional, if you will. The basics are good for the soul. Here are some others I’ve been in touch with lately:
- Take road trips.
- Be happy.
- Be kind.
- Be silly.
- Keep learning.
There’s something about going back to the basics that refreshes the soul. Sometimes we get too fancy, too complicated, too side-tracked. And then there’s Eggs Benedict – classy and uncomplicated.
- 2 English muffins, toasted
- 4 pieces of Canadian bacon (or several slices of Black Forest ham)
- 4 poached eggs
- 1 recipe of hollandaise sauce
- 1 green onion, diced (optional)
Toast English muffins and butter them. Place each on a plate.
Fry Canadian bacon or ham until hot. Place on English muffins.
Poach four eggs. The best way to do this is to heat water in a saucepan on high until it starts to boil. Place a paper towel on a plate and set aside. Turn heat down to medium high. Stir until water forms into a circler rotation in the pan. Crack an egg open and drop into the middle of the pan. Allow to cook for about 4 minutes. Remove egg from water with slotted spoon and place on a plate. Continue until all four eggs are cooked. Eggs will look imperfect and this is perfect.
If you’re not a fan of the runny yolk and like an over-hard egg, you can cook them for about 8-9 minutes. This isn’t traditional, but you should enjoy your eggs the way you like them. You can also use fried eggs or scrambled eggs. This dish is delightful either way.
Make hollandaise sauce and pour over your eggs. Oh, sweet Baby Jesus.
She may seem prissy and hard to figure out, sure, but she is so much more than that. She is comforting. She is saucy. And she is empowering. And, once you realize you can make the basics, you can do anything.