Last weekend I wanted to make myself Eggs Benedict, but after checking my kitchen I realized that I was short two key ingredients — English muffins and Canadian bacon. Since I didn’t feel like going to the grocery store though I did the next best thing — I improvised!
What I did have you see, was a loaf of plain white bread and an 88 cent package of cheap bologna that I bought a week prior. Granted, these two things weren’t exactly a perfect substitute for what I was missing, but honestly, I’m not a huge fan of Canadian bacon anyway — sometimes it’s great, but sometimes it’s just WAY too chewy.
For the Hollandaise sauce I used… Hollandaise sauce because seriously, what are you going to substitute for this amazing mixture of butter and egg? It’s already pretty much the best sauce in the entire world. In my opinion we really need to start topping more foods with Hollandaise sauce. I mean, what do we really have now aside from Eggs Benedict and Chicken Oscar? Plus, I absolutely hate asparagus so I never eat Chicken Oscar anyway.
Remember how popular deep fried butter was at state fairs across the country all last summer? I think I need to try deep frying some Hollandaise sauce instead, or maybe even include some diced Canadian bacon and egg as well and just make some sort of deep fried Eggs Benedict.
Oh yeah, and I know you’re probably wondering what that orange stuff near the edges of the plate is right? I had a can of that spray on cheese in my cabinet so I decided to fancy up, and I mean this in the loosest sense of the word, my food a little bit. After all, it’s all about the presentation right?
So how did my Poor Man’s Eggs Benedict taste? Not too bad actually. How well you can poach an egg and how good your Hollandaise sauce tastes is what really makes or breaks Eggs Benedict for me. I’m pretty sure that you can drizzle Hollandaise sauce over almost anything and make it taste good. Except for asparagus of course. Asparagus is and will always be terrible.