Bagelfest Eggs Benedict

Did you know that today is a National Day for all sorts of things? It’s Aunt and Uncle Day, Coffee Milkshake Day, All or Nothing Day. In addition, it’s also the day to avoid riding in an elevator if you can because it’s National Talk in an Elevator Day. I suppose some people like talking with strangers in confined spaces. Heck, I’ve even been the chatty one at times. So if you’ve ever been looking for an excuse to talk to fellow passengers in an elevator, today is your lucky day. Today is also National Get Gnarly Day. National Get Gnarly Day challenges us to put some gnarliness into everything we do today and to overcome a few fears in the process. Who knows, maybe talking with strangers in an elevator is a gnarly thing to do, and it’s killing two birds with one stone. Just be careful who you talk to – wizards and witches are everywhere these days.It’s also National Bagelfest Day. Now if you have been following along than you know by now I am not the greatest baker in the world. So I’m not about to share with you the secret of making your own bagels. Besides, there’s an entire section in the bakery department dedicated to bagels. One thing I do know how to do and that’s to toast a bagel, then serve it with all sorts of yummy toppings. Bagels are so much more than chewy cream-cheese donuts.

One of my favorite brunch offerings has to be a Classic Eggs Benedict. This takes the whole poached egg-Hollandaise sauce concept to new heights. Bagels are chewy and lend themselves well to the sauce. When the eggs are cooked to perfection, watching all that bright yolky goodness spilling over the bagel is exhilarating. Can’t wait till the weekend  and a wonderful brunch on our back patio!

Happy eating everyone!

Bagelfest Eggs Benedict
The Hollandaise Sauce
2 large Egg Yolks
4 teaspoons Lemon Juice
1 tablespoon Water
1/2 teaspoon Salt
8 tablespoons Butter, melted

Fill a medium saucepan with 3-inches of water and bring to a bare simmer over low heat.

Whisk together the yolks, lemon juice, tablespoon of water and salt in a bowl. Place the bowl over the hot water and whisk constantly until the yolks are thick and custard-like. Move the saucepan off the heat and whisk in the melted butter in a slow steady stream until incorporated and the mixture is thick and creamy. Keep warm.

The Eggs Benedict
1 tablespoon Butter
8 slices Canadian bacon
1 Avocado
Lemon Juice as needed
8 large Eggs
2 Plain Bagels, split and toasted

Melt the butter in a large nonstick skillet over medium heat. When the butter foam subsides add the Canadian bacon and cook until lightly browned and hot, about 1 1/2 minutes per side. Remove the skillet from the heat but leave bacon in the skillet to stay warm.

Peel, pit and slice the avocado into 20 thin slices. Sprinkle with a little lemon juice, cover with plastic and set aside until ready to use.

Using an egg poacher, cook the eggs until the whites are set and the yolks are still jiggly, about 3 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.

As soon as you put the eggs into the skillet to cook, toast your bagels. Place 1 bagel half onto each of 4 plates. Top each with 5 avocado slices and 2 slices of bacon. Gently place 1 egg on each bacon slice then spoon Hollandaise sauce over the eggs. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen