EGGS BENEDICT
I must first admit that I make this recipe all the time. I must then tell you that this recipe costs way less than it does in a restaurant. (They like to charge a bunch for something made with so few ingredients, it’s hard to understand why it’s known as such a luxury).
Although this calls for only a few ingredients it usually means more than one of each.
Another important aspect of this recipe is that the sauce (believe it or not) is NOT and I repeat not that healthy. But there are things to substitute to try and be the healthiest you can while devouring this tasty delight.
This is more of a weekend thing, according to me. And I will say that you have to be “talented” or slightly fast to prepare this dish. But what’s most important is that it all comes together at the same time and that its hot not cold. No one likes cold eggs Benedict!
ingredients
EGGS BENEDICT
Notes
NOTE: YOU MAY NEED TO SKIM EXTRA FROTHY EGG OFF THE TOP OF THE WATER TO SEE EGGS BELOW WHILE POACHING
NOTE: EGG YOLKS SHOULD BE SLIGHTLY JIGGLY, IF THEY ARE OVERLY JIGGLY OR STILL LOOK RAW YOU CAN COOK FURTHER FOR ANOTHER 30 SECONDS, YOU WANT THE EGG YOLKS SLIGHTLY JIGGLY WHEN YOU WIGGLE THEM IN THE SLOTTED SPOON
NOTE: IF HOLLANDAISE BECOMES TOOT THICK, ADD 1/2 TEASPOON WATER TO THIN OUT
Ingredients
- 2 LARGE EGG YOLKS, USE BROKEN EGG TO SEPARATE YOLKS/WHITE
- 1 TABLESPOONS WATER
- 1 TABLESPOON LEMON JUICE, I PREFER FRESH BUT IS NOT NECESSARY
- 1/3 CUP COLD UNSALTED BUTTER, CUT INTO 5 PIECES
- 4 LARGE EGGS
- 2 ENGLISH MUFFINS, SEPARATED BY HAND (BETTER TEXTURE THAN SLICING IN HALF)
- 8 PIECES CANADIAN BACON OR 4 PIECES REGULAR BACON
- PAPRIKA
- S&P
Instructions
- BACON:
- CUT CANADIAN BACON INTO THIN STRIPS OR BACON INTO 1/2" PIECES
- SAUTEE IN A PAN ON LOW HEAT UNTIL COOKED THROUGH OR FRY BACON, BLOT WITH A PAPER TOWEL AFTER REMOVING
- HEAT WATER ON MEDIUM HEAT IN A MEDIUM SIZED POT FILLED 3/4 OF WAY
- AFTER SEPARATING, TOAST ENGLISH MUFFINS LOW TO GET AN INITAL TOASTING
- HOLLANDAISE:
- AFTER SEPARATING EGG YOLKS, PLACE BOTH IN A SAUCE PAN
- ON LOW HEAT START TO STIR AND COOK, MIXING WITH A WOODEN SPOON
- ONCE MIXED ADD IN WATER AND LEMON JUICE, STIR GENTLY
- ADD 5 PIECES OF COLD BUTTER AND STIR SLOWLY UNTIL MELTED
- WATCH THE HOLLANDAISE DOES NOT GET OVERHEATED, IF IT IS THICKENING TOO QUICKLY REMOVE FROM HEAT AND STIR, THEN PLACE BACK ONCE SLIGHTLY COOLED
- ADD A PINCH OF SALT
- KEEP STIRRING AS IT THICKENS ON THE LOWEST HEAT
- NOTE: IF SAUCE BECOMES TOO THICK ADD 1/2 TEASPOON WATER TO THIN OUT
- IF STILL TOO THINK, ADD ANOTHER 1/2 TEASPOON WATER BUT DON'T ADD TOO MUCH
- MAKE SURE THIS IS STIRRED SLOWLY CONTINUOUSLY, IT WILL THICKEN THE LONGER IT COOKS SO MAKE SURE YOU COOK AT LEAST 5 MINUTES AFTER ADDING BUTTER
- POACHED EGGS:
- WHILE SAUCE IS COOKING AFTER ADDING THE BUTTER, AND HOT WATER IS SLIGHTLY BUBBLING, NOT BOILING, TAKE A SPOON AND SWIRL, KEEP ON MEDIUM HEAT
- CRACK EGGS ONE BY ONE INTO POT INTO AN EMPTY SPACE, THEY SHOULD SWIRL WITH THE WATER SWIRL YOU CREATED
- SET A TIMER FOR 3.25 SECONDS FOR SOFT POACHED OR 4 MINUTES FOR MEDIUM POACHED
- ONCE TIMER BEEPS, REMOVE WITH A SLOTED SPOON AND PLACE SLOTTED SPOON WITH EGG ON PAPER TOWEL BRIEFLY TO REMOVE EXCESS WATER
- NOTE: YOU MAY NEED TO SKIM EXTRA FROTHY EGG OFF THE TOP OF THE WATER TO SEE EGGS BELOW
- NOTE: EGG YOLKS SHOULD BE SLIGHTLY JIGGLY, IF THEY ARE OVERLY JIGGLY OR STILL LOOK RAW YOU CAN COOK FURTHER FOR ANOTHER 30 SECONDS, YOU WANT THE EGG YOLKS SLIGHTLY JIGGLY WHEN YOU WIGGLE THEM IN THE SLOTTED SPOON FOR SOFT POACHED
- EGGS BENEDICT:
- WHILE EGGS ARE POACHING, TOAST ENGLISH MUFFINS EACH ONE MORE TIME TO CRISP UP
- START WITH WARMED CANADIAN BACON AND LAYER POACHED EGG ON TOP, POUR HOLLANDAISE OVER EGG AND SPRINKLE WITH PAPRIKA AND PEPPER
I hope you enjoy this recipe as much as I always do. If you have any questions at all leave me a comment. Or let me know how good it was ;)
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