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Eggs Benedict

I've never met anyone, Jen included, who didn't like Eggs Benedict.  I've always wondered why it was considered to be an extravagant dish because it is so much simpler to make than people make it out to be. The only real trick is timing - you will have to have all 5 parts (muffins, eggs, meat, hollandaise, vegetable) cooking at the same time!

So this recipe will have everything timed. It takes a little practice but be sure to have everything out and ready to go before you start.

Ingredients (for 2):
2 English muffins
6 large eggs (4 to poach, 2 to make the hollandaise)
2/3 stick of butter
1 lemon, cut in half
4 slices ham, Canadian bacon, prosciutto or speck or 8 slices bacon
A green vegetable* (asparagus, spinach, or chard work well)
1 tsp white vinegar
Salt & pepper to taste

2 qt pot for poaching
slotted spoon
Double boiler for hollandaise (or a pot and a metal bowl)
Pan to cook meat (either fry or poach)
Pan to cook veggies (I prefer fry)

Separate the yolks from 2 of the eggs. Discard the whites or save them for another meal. Put 1 qt water in pot and bring to boil then turn down to simmer. At the same time, bring the half-filled double boiler bottom to a boil and turn down to simmer. Turn both the meat and vegetable pan on medium. I use a scant dash of oil only - put it in when the pan is hot.

Put the vinegar in the egg pot. Put the muffins in the toaster but don't turn them on.Very slowly ease each egg into the poacher.  If you have to, poach one at a time. Poaching is a bit of an art so it may take a few tries to eventually get it right but at the end of the day it's just an egg - just cuz it looks funny doesn't mean it tastes different!

When the eggs are poaching, put the meat and veg on to cook. Once started, you can always turn off the heat when done. Begin toasting the muffins.

Put the butter in the boiler top (or bowl) and melt the butter. Once melted, it will begin to heat. Put in the separated yolks and begin to whisk evenly - not hard, not too gently though. The butter will begin to cook the yolks. When it thickens to near consistency, remove it from the heat and set aside, and quickly squeeze 1/2 of the lemon in and whisk it.  Check the consistency and taste and if more is needed, use the other half.

Check the eggs. When they are done, gently pull them out with a slotted spoon, shake off the excess water and put into a bowl to hold.

Ready to plate. Put the halves of one muffin on each plate then later with meat, vegetable and egg and then the Hollandaise. 

Image by MadeForJen

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