I'm not much of a breakfast person. All I want is black coffee until around 10:30 or 11:00. I do, however, like brunch, and Eggs Benedict is a true winner in my book. The poach pods shown below make poaching eggs truly easy. There's no vinegar needed, no perfect swirling technique, and no lost eggwhite in the water. Also, the pods can go directly into the dishwasher for easy cleaning.
What You'll Need:
Sourdough English Muffins, Split
Shredded Parmesan Cheese
Canadian Bacon
Cooking Spray or Vegetable Oil
Eggs
Knorr's Hollandaise Sauce Mix (butter, milk)
Freshly Ground Black Pepper
Method:
Prepare the hollandaise sauce and set aside. Sprinkle the tops of the English muffin halves with parmesan cheese. Broil until they begin to brown. Heat the Canadian bacon, either in a skillet or the microwave.
Spray the poach pods with cooking spray, add the eggs to the pods, place them in gently simmering water, cover, and cook until your desired degree of doneness. The poach pods come with suggested cooking times. The only thing that you have to be careful of is that your water is gently simmering. If you have a full rolling boil, the pods with tump over, and you will have a big mess. Don't ask me how I know that :).
Place the Canadian bacon on the toasted English muffin half, add a poached egg, top with hollandaise sauce, grind some black pepper over the top, and enjoy a brunch fit for a queen or a king.
Using the pods, you can cook your eggs just the way that you like them. Runny yolks are my favorite. I love that delightful, rich mingling of tastes when the yolk and the hollandaise sauce mix together.
