Classic Eggs Benedict, topped with homemade Hollandaise, is an over-the-top start to the day. Rise and shine!
Welcome my favorite person, Randy, as he shares about a memorable meal we enjoyed a few years back. Take it away Randy!
Every time I have Eggs Benedict I am reminded of the best Eggs Benedict I’ve ever had. We were on a family vacation in St. John, USVI. We made the trek East to Miss Lucy’s Restaurant, located on the arid side of the island. Miss Lucy’s came highly recommended so we found ourselves at a picnic table under a shade tree ready to enjoy Sunday brunch.
Friendly live chickens were strolling about. Goats in a nearby pen were enjoying the morning too. A jazz duo were playing some mellow tunes. They sounded great. I spoke with the guitarist during a break. I asked him about his super cool guitar.
He said it was a Gibson L4 from the 1950’s that had survived falling off a truck in Mali during a tour some years earlier. (Funny how I can remember details from years ago but I can’t remember where I left my keys earlier this morning.) The Eggs Benedict that day was as superb as the setting, the sounds and the company. It’s something I’ll never forget.
Thankfully, we don’t have to wait to be on vacation to enjoy Eggs Benedict. It’s easy to make right at home. And when topped with a homemade hollandaise sauce you can close your eyes and pretend to be in whatever heavenly place you can conjure up in your mind. Enjoy!
How To Make Eggs Benedict
- 4 slices Canadian bacon
- 2 English muffins, split and toasted
- 4 eggs, poached
- Hollandaise Sauce recipe (see recipe link above)
- optional garnish: fresh dill or parsley
- Brown Canadian bacon in a skillet. Plate English muffins cut side up. Place two slices of Canadian bacon on top of each muffin half, top with a poached egg. Drizzle warm Hollandaise Sauce over the egg. Garnish with fresh chopped dill or parsley.