Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.
Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.
Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.
Hollandandaise sauce is the icing on the cake sort of speak.
It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.
2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar
Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.
*Tip save the egg whites for an egg white Omlete.
Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.
Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.
Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.
Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste
So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.
1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.
Now we have Eggs Benedict