Off the Menu or In Your Kitchen? Eggs Benedict Brunch For Four
Our adventures in cost comparison continue!
I will not miss the humidity. I will not miss the subway stench. I will not miss bathing suits. But, when summer finally gives itself over to that glorious season called fall, I will miss summer brunches.
There is no lazier meal than a summer brunch. It's also a great way to work in a decadent restaurant meal for a wallet-friendly price. But how friendly? Here, a head-to-head comparison of the costs of that all-time brunch classic, eggs benedict (with a mimosa to wash it down), when ordered out or cooked in. And, since brunch with friends is always best, you're footing the bill for four. We love your generosity.
Here's the drill. Page 1 is the recipe. Page 2 is the cost to shop and prepare at home. Page 3 is the cost to dine out, and the winner.
Recipes from the American Egg Board (incredibleegg.org).
Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well. Top each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. Serve immediately.
Whisk egg yolks, water, and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
Stir in butter, one piece at a time, until butter is melted and sauce is thickened. Remove from heat immediately. Stir in salt, paprika, and pepper. Serve immediately
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