Mar 28, 2010

eggs benedict

So one of my mom and stepdad's favorite breakfasts is eggs benedict. But they don't get to eat it very often because they don't usually eat breakfast and when they do, they don't have time to make it. So while I was visiting over spring break, I thought it would be fun to make it for them! This was kind of a scary thing to do because I had never poached an egg before! But I was surprised at how easy it was. After a little trial and error, I managed to make some beautiful eggs. In fact, for my next post, I will be putting up a video (GASP!) of how to poach an egg! But before I do that, here is the recipe for eggs benedict. The ingredient list is just for two eggs benedict. Just change the proportions for however many you want.

1 toasted english muffin
2 slices of canadian bacon
2 poached eggs
hollandaise sauce
2 egg yolks
1/2 tbsp lemon juice
1/4 cup melted butter
pinch cayenne
pinch salt

First make the hollandaise sauce. Whisk the egg yolks and lemon in a stainless steel bowl until they are have doubled in volume. Now here's where it gets interesting cause I didn't have a double boiler. It's ok if you don't, it's just a little more complicated cause you have to do everything one handed. Get a saucepan and fill it with about an inch of water. Make sure that if you put the bowl on top of the water, it doesn't actually touch the water. Put the water over medium heat and bring it to a simmer. Once it reaches a simmer, turn the heat down a bit. Set the bowl on the saucepan and VOILA! make-shift double boiler. Once you have it all set up, whisk whisk whisk whisk whisk! don't stop whisking! Oh also, don't let the water get too hot or the eggs will scramble. Now the bowl might start tipping over, so you're going to need to hold onto it with one hand while you whisk with the other. Now it gets tricky cause the next step is to pour in the melted butter. So let go and slowly drizzle in the butter, while still whisking like mad. Keep on whisking until the sauce doubles in volume. Then take it off the heat and add the cayenne and salt. The sauce can just chill out while you put together the eggs, but when you need it, just add a little bit of hot water and whisk it.
So to make the eggs! poach the eggs (check out the video on wednesday!), toast the english muffin, and fry the canadian bacon. You don't need to fry it for too long, just heat them up a bit. Then put it together! 1. toasted english muffin. 2. slice of ham. 3. poached egg. 4. hollandaise sauce.
Top with fresh chopped chives and dig in!

1 comment:

  1. Hey Natalie,
    These recipes and blogs are amazing!! Aunt Linda and I have Easter to ourselves as the kids are off on a Mission Trip - I think I'm going to attempt Eggs Benedict, however it will be bacon instead of ham.
    Keep it up! You really have something here...
    Your loving Aunt Ann