I made a batch of the WW 2 Ingredient Everything Bagels and used these as my base bread in place of the common toasted English muffins found in most benedict preparations. These tiny little bagel morsels are a perfect bed to lay down a delicately poached egg.
In place of the typical hollandaise sauce, I made a mock hollandaise with mayonnaise, Dijon mustard, yellow mustard, Worcestershire sauce, and lemon juice, the recipe for this quick preparation is included in this post. Make sure to prepare the mock hollandaise before starting any of the benedict steps.
If your feeling adventurous though, and want to make a true hollandaise sauce, then head on over to my Hollandaise Sauce recipe, originally posted on November 3rd, 2009.
Serves: 2 portions
Ingredients for Mock Hollandaise
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 dash Worcestershire sauce
Procedure for Mock Hollandaise
- Combine all ingredients in a small bowl and whisk until smooth and no lumps remain, reserve for use later.
Ingredients for the Benedict
- 3 cups water
- 1 cup white vinegar
- 4 large eggs
- 2 WW everything bagels, halved (see recipe)
- 4 slices Canadian bacon
- 4 shakes paprika
- 2 fresh chives for garnish, cut into 2-inch long pieces
Procedure for Benedict
- In a medium sauce pan add the water and vinegar and bring to a slow simmer over medium heat, crack the eggs into the simmering water and poach to your desired doneness. Typically, 3-4 minutes is good for a soft poached egg. 5-minutes or longer will start to cook the yolk.
- Meanwhile, in a small sauté pan add the Canadian bacon and brown on both sides over a medium-low heat.
- Slice the bagels and place each of the two half on two plates. Place one Canadian bacon on top of each bagel slice, Once eggs are poached to your liking, gently remove them from the liquid with a slotted spoon allowing them to drain well, then gently position each egg on top of each bagel/Canadian bacon bed. Spoon a generous tablespoon or two of the mock hollandaise over each egg, then top with a sprinkling of paprika and chive pieces.