Breakfast: Eggs Benedict

Eggs Benedict Is Not That Hard To Make At Least Not As Hard As Some People Say. Just Follow These Easy Steps And You Will Have Perfect Eggs Benedict.

1\2 Of A Lemon, About 1 Tablespoon, Some Pulp Is OK. If You Don't Have A Lemon\Orange Juicer Just Roll The Lemon Back And Forth With Your Palm And Some Pressure. Then Slice The Lemon In Half. Take Out The Seeds And Squeeze The Lemon Into A Small Cup.

3 Eggs, 1 Tablespoon Of Fresh Lemon Juice, 4 Tablespoons Of Melted Butter. The butter can't be too warm or you will end up with scrambled eggs. Once you put the eggs in keep stirring or you will have egg drop soup in butter.

 Whisk It All Up On Simmer.

If It Thickens Too Much Add A Tad Of Water And Blend It In.

2 Inches Of Water Just Short Of Boiling. You Can Add Vinegar That Helps Keep The Whites Together. Cook About 4 To 5 Mins. If The Tops Are Yellow Like Above Because The Eggs Are Floating, Just Take A Spoon Of Hot Water And Pour Over The Egg Yokes A Few Times.

Below: Pour Sauce Over Eggs, Canadian Bacon (You Can Use Regular Bacon If That's All You Have), And English Muffins.

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What One Would You Expect At A Restaurant?

A plate of food is like a painting, and the rim of the plate is the frame. This does not mean that you have to spend as much time arranging the plate as Rembrandt did painting a portrait, but it does mean that you need to think a little like an artist and strive for a pleasing arrangement.