Eggs Benedict

This was Boy’s special birthday request. We had a super busy morning on his actual birthday, so I made it for him for today, instead. This is his all-time favorite breakfast and he would have it every day if they made childrens’ chewable Lipitor.

This is super-easy to make:

Poach the eggs. I have a handy-dandy poaching pan from Wal-Mart that holds simmering water in the bottom and has little non-stick cups for 4 eggs, with a glass lid, so you can see when they’re getting done, but you can also do it in simmering water (add a little vinegar, I’m told, to help the whites hold together better).

While the eggs cook, prepare the Hollandaise sauce.

Toast the English muffins (lightly – I used whole wheat ones, because I’m THE MEANEST MOM EVER).

Slightly warm (microwave 15 seconds) the Canadian Bacon slices.

Put it all together:
One muffin half, topped with a ham slice, topped with an egg, topped with some sauce and then sprinkled with paprika.

Hubby sliced the kiwi for me and then got all cute and called it “Kiwi Constantine.”

Would you like some Juice Justinian with that?

Update 1-31-12:

I now poach my eggs directly in simmering water (add a little vinegar) and use this hollandaise recipe for Eggs Benedict, instead.  MUCH better.  Here’s an updated photo: