Eagle Special: Christmas Recipes
By: The Eagle
Eggs Benedict — Patrick Price
When he’s not roaming around the community taking pictures for the Cochrane Eagle, veteran photographer Patrick Price can usually be found in the kitchen indulging in his other passion — cooking.
This Christmas he’s decided to share his famous recipe for Eggs Benedict, a dish he makes every Boxing Day for the family members and friends who have come to look forward to it over the years.
“My hidden weapon is cream,” he chuckled, adding the dish was an old family favourite his mom used to make.
Eggs Benedict
8 eggs
1/4 lb of peameal bacon, cornmeal bacon or back bacon. Ham may also be used.
16 asparagus spears, white or green
4 English muffins
Slice bacon into 8 slices, fry in pan until brown. After it’s cooked wrap bacon in tin foil, put into low heated oven to keep warm.
Steam asparagus until slightly tender. Poach eggs until cooked. Slice English muffins. Take muffin halves (two to a plate).
Place one slice of bacon on each half.
Place two asparagus spears on top of the bacon.
Put poached egg on top of asparagus.
Drizzle or pour Hollandaise sauce over eggs.
Serve with champagne and orange juice.
Hollandaise Sauce
4 eggs, separated
1/4 lb butter
1/2 fresh lemon
1/4 cup half and half cream or evaporated milk
Melt butter in saucepan, or better a double broiler. Melt slowly on very low heat. Squeeze in lemon juice, stir. After butter has completely melted, separate eggs. Stir in one yoke at a time.
If cooked at too high a heat or too long, eggs and butter will separate. Don’t worry, even though it looks horrible, stir in the cream. Keep stirring, it will become one again. The longer it is cooked, the thicker the sauce will be.
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A big thank you to Sarah Junkin and everyone at the Cochrane Eagle. I very much enjoyed being invited to share my recipe and participate in such a fun event. Love your publication!