quote:

Originally posted by Skins2881:
Definitely a fork and knife affair. If cooked right entire white is fully cooked and 90%+ of yoke is runny.

Got it. Thank you!

Yeah, fork and knife, bread should be hard enough that you can’t tear it, and Canadian bacon is still soft but shouldn’t be able to cut with a fork. Plus you want to cut the poached egg open in the middle and hopefully have the yoke run over the entire thing.

Now, at this point you should be half deep in pork, egg, and toast with a buttery lemon sauce, if you taste sautéed spinach, I’m sorry, you’ve already fucked up vegan, go get in your Subaru and vape until you hit California!

I'm voting for the hot waitresses.

quote:

Originally posted by pedropcola:
I'm voting for the hot waitresses.

Where? You 19? We talking about eggs, pork and good bread. That shot and surpassed by boobies.

Love me some Eggs Benedict. My favorite is with lox.

quote:

Originally posted by PASig:
I want to like Eggs Benedict but runny eggs gross me out

I’m good with runny yolks but the whites have to be solid.

quote:

Originally posted by Skull Leader:
Love me some Eggs Benedict. My favorite is with lox.

And some capers!

I really love a good Eggs Benedict! I have made them myself a few times, but it is more work than I would like for breakfast.

Austin, TX has a great brunch restaurant I Love called Chez Zee. They have classic Eggs Benedict, Beef Tenderloin Benedict, Fried Avocado Benedict, Southern Crab Cakes Benedict, and Portabellino Benedict.

Love eggs benedict...my favorite breakfast food bar none.

Classic for me, but I had a version served by Black Walnut cafe in Houston a few years back (actually it was at the opening of the restaurant at the FBO at the Conroe airport) that they were testing...chicken benedict. Poached egg and hollandaise served on a patty of fried chicken rather than english muffin, cant recall if canadian bacon was involved, but it was amazing.

Wife and I were at the Opal Sands in Clearwater Beach FL last November. Classic benedict for me but wife loved the crab and avocado benedict: avocado puree, poached eggs on sourdough, lump crab and citrus hollandaise.

Love eggs benedict. Just the straight up classic version. Though the few times I've been in the Baltimore area, I stay at a hotel that does crabs cake benedict. They're freakin awesome.

Love up and the variants are always good as well. They are actually easy to make, but a PIA for more than 2 people at a time.

quote:

Originally posted by konata88:
I would like to try benny's in hawaii. Flash - looks like a nice place! In the times, I've been to hawaii to various islands, not once did i see someone eat a benny.

Someday, perhaps a trip to hawaii will be in order. Ocean view benny with a side of french toast hawaiian bread and a mug of kona black. Never been to the big island - one day when the madness becomes tolerable.

Hawaii is lifting all its mandates on masks and vaccinations and all the rest sometime this month, don't remember the day. And with the Airlines petitioning for the elimination of the mask mandate on airplanes and in terminals, it'll become more bearable in the near future.

I don’t like Eggs Benedict. Yuk. I do like hot waitresses though and no I’m not 19 but I’m not dead either. Lol

quote:

Originally posted by Skins2881:


Wait a second... Scrambled Benedict or you just order scrambled eggs instead?

Yes, scrambled eggs in my Benedict. I love the sauce and hate runny yokes.

Slight drift but what are folks favorite packaged Hollandaise Sauce mixes?
(Making from scratch can be both a pain and hit or miss.)

Knorr, McCormick, Simply Organic, Amazon Happy Belly, grocery store brand?

I had a Benedict many years ago but found the sauce to be over lemony and lame.
A ski buddy got me going on it recently and became a fan. If you are ever in
Vancouver BC, check out the Irish Times Pub and Restaurant. It's a classic old
building which used to be the Bank of Montreal. Excellent Benedict and the girls
do the plaid skirt and white blouse thing.

One of those things I'd heard about my whole life but never had the opportunity to try. Always wanted to. When I finally did, I went "eww.. this is kind of nasty". Didn't even eat half. Oh well.

On a related note, can anyone recommend a good egg poacher? The last one I bought was a piece of crap and I gave it to goodwill.

quote:

Originally posted by Jimbo Jones:
On a related note, can anyone recommend a good egg poacher? The last one I bought was a piece of crap and I gave it to goodwill.

I swear by poach pods. Firm whites...running yokes. We've had 'em over 12 years now.
https://www.amazon.com/Fusionb...ating/dp/B000P6FD3I/


Times will differ with altitude. One minutes uncovered in just about to boil water followed by covered for 5 minutes with the heat turned down for us. Perfect!

Poached eggs cut open with the yokes spilled out between some focaccia toast.

bald1, you know how to live!