Sometimes, I don’t have the energy to change out of my sweatpants. There’s just no reason for it. But that gets in the way of venturing out for my favorite weekend meal: eggs Benedict (see here, here, here, here, here and… well, you get the picture).
The only solution is to make them at home. Luckily I anticipated this lack of energy (I mean, it’s Saturday), this inability to get out of sweatpants, and picked up a few essentials at the store earlier in the week.
The process was surprisingly easy and there was absolutely nothing lacking in this weekend homestyle brunch. The breakfast potatoes just needed to sit in the oven for about 30 minutes before they were crispy on the outside, soft on the inside and salty to perfection. I’m no expert, but a quick Google search taught me some tips and tricks to the perfect poached eggs, which fit lovingly onto the English muffin (which I put in the toaster) and Canadian bacon (which I warmed in a pan). And three cheers for me for making homemade Hollandaise sauce for the first time ever (blend egg yolks with lemon juice, cayenne and butter)! With my trusty girl Cholula on hand, the clouds parted and the sun shone brightly onto the glorious breakfast table.
Even though the steps are individually simple, it still takes a little bit of time. Then again, it’s probably the same amount of time it takes to get up, get ready, go to a restaurant, sit and order. And in the homemade situation: Hello! Sweatpants!
While I wish I had enough time to make this for breakfast every morning, I’m glad I don’t. I can preserve the specialness of this meal (and of course, still go out for brunch).