Sorry!! The article you are trying to read is not available now.
Thank you very much;
you're only a step away from
downloading your reports.

Off the Menu or In Your Kitchen? Eggs Benedict Brunch For Four

By

Our adventures in cost comparison continue!

PrintPRINT


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).
  • 8 eggs, cold
  • 4 English muffins, split, toasted
  • 8 slices Canadian-style bacon, warmed
  • ¾ cup Hollandaise Sauce

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.

Hollandaise Sauce
  • 3 egg yolks
  • ¼ cup water
  • 2 Tbsp. fresh lemon juice
  • ½ cup (1 stick) firm cold butter, cut into 8 pieces
  • ¼ tsp. salt
  • 1/8 tsp. sweet paprika
  • Dash of pepper

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
< Previous
No positions in stocks mentioned.
The information on this website solely reflects the analysis of or opinion about the performance of securities and financial markets by the writers whose articles appear on the site. The views expressed by the writers are not necessarily the views of Minyanville Media, Inc. or members of its management. Nothing contained on the website is intended to constitute a recommendation or advice addressed to an individual investor or category of investors to purchase, sell or hold any security, or to take any action with respect to the prospective movement of the securities markets or to solicit the purchase or sale of any security. Any investment decisions must be made by the reader either individually or in consultation with his or her investment professional. Minyanville writers and staff may trade or hold positions in securities that are discussed in articles appearing on the website. Writers of articles are required to disclose whether they have a position in any stock or fund discussed in an article, but are not permitted to disclose the size or direction of the position. Nothing on this website is intended to solicit business of any kind for a writer's business or fund. Minyanville management and staff as well as contributing writers will not respond to emails or other communications requesting investment advice.

Copyright 2011 Minyanville Media, Inc. All Rights Reserved.
PrintPRINT
 
Featured Videos

WHAT'S POPULAR IN THE VILLE