Tuesday, December 14, 2010

A Daring Eggs Benedict

This month when the Daring Cook's proposed making Eggs Benedict.....I was pretty excited.  It was an opportunity to try poaching eggs directly in water which is something I've never before bothered to do.....and to make Hollandaise Sauce from scratch....something else I had never before bothered to do.  I can tell you that I was even more pleased with the results than ever I thought possible.  It was delicious.  And the most difficult part of the whole process was not licking the Hollandaise bowl clean when it was all done.  I did decrease the Hollandaise recipe a bit using two instead of three egg yolks and it was the perfect amount to make 5 eggs.  The recommended water temperature for poaching was 190F and again my handy Thermapen saved the day......I highly recommend them.  While this may have been one of the simplest challenges....it may well be my most favourite as it had me try something I never had.....it was easier than I'd thought.....and it was far more delicious than I ever imagined.  So....I'll be trying this one again and again.
Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Eggs Benedict
4 eggs (size is your choice)
2 English muffins*
4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
Chives, for garnish
Splash of vinegar (for poaching)
For the hollandaise (makes 1.5 cups):
3 large egg yolks
1 tsp. (5 ml) water
¼ tsp. (1 ¼ ml/1½ g) sugar
12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
½ tsp. (2 ½ ml/3 g) kosher salt
2 tsp. (10 ml) freshly squeezed lemon juice
Pinch cayenne pepper (optional)
* for gluten free, use gluten free English muffins or bread of your choice
º for dairy free, use a dairy free margarine
1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.
3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).
7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.
8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.
9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.
10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.
12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!


Renata said...

You did an awesome job and so glad that you liked it.Just like you, the end result surprised me. Never thought it would be that good! Thanks for stopping by my blog. About the English muffins, even if I didn't want to make them, they are not available in Brazilian markets. Well, even if they were, I would make them anyway... love baking yeasted doughs! :o)

Jenn said...

Your eggs benedict looks awesome! ha yes, it is very hard to resist licking all the hollandaise!

Lori said...

Great job. I know what you mean about the taste of Hollandaise. I had made it before for another challenge when I was doing Recipes to Rival. I never expected it to taste so good. Have a wonderful Holiday.

HS @ Our Debt Blog said...

Thanks for the recipe! we have a rule at our house, if you want something you must make it, go out buy ingredients and prepare it.. no frozen or canned goods! the hardest is bread! but stuff like french fries are much easier- peel, cut, heat oil, fry and enjoy!!


Moi-moi said...

This look deliciousss!!!
i'll try it for sure ;)

You can follow my blog too if you like it www.moira-vivalavida.blogspot.com