Sunday, October 04, 2020

Eggs Benedict

The most decadent breakfast out there with toasted muffins, ham, a poached egg, and rich hollandaise sauce.

I am back finally about 2 years later to post a successful eggs benedict! I did it!! :) I posted about my first attempt that was super stressful and didn't end up in a successful hollandaise or poached egg. I did a lot of research and had already tried to figure out what to do if the sauce broke. This video helped me a ton. I played it over and over again when I was preparing and while I was doing it. I tried my best to learn the timing of how to do it, so I didn't mess it up. Time management is key! I used a combination of Gimme Some Oven and Gordon Ramsay for this recipe. I want to say I would remove my sauce from the heat and whisk with a small splash of boiling water in vigorously until it came back together. I had to do it multiple times but it did finally work and was a beautiful sauce!

What you need:

For the poached eggs:

  • 4 eggs
  • White Vinegar
  • Salt and pepper

For hollandaise sauce:

  • 3 egg yolks
  • 2 tsp. white wine vinegar
  • 1 cup melted unsalted butter
  • 1 Tbsp. lemon juice
  • Salt and pepper

For assembly:

  • 2 English muffins, split in half
  • 8 slices Canadian bacon
  • Cayenne pepper
  • Fresh chives

Directions:

  1. For the poached eggs: Bring water to a gentle simmer and add a little vinegar to it. Crack one egg into a small bowl. Start to swirl your water until it forms a whirlpool, then gently add your egg. Quickly break another into a bowl and add it while your water is still swirling. Repeat for remaining 2 eggs. Cook your poached eggs for 3 1/2 minutes. Make sure you set a timer! Remove with a slotted spoon to a paper towel and salt and pepper to taste.
  2. For the hollandaise sauce: Bring a large saucepan of water to a boil. Place a heatproof bowl over the top making sure it doesn't touch the water and add egg yolks. Add vinegar and whisk until it becomes foamy. Remove it from heat and start adding a little melted butter at a time, continuing to whisk. I went back and forth between the heat to make sure it was the right temperature. If it starts to separate, add a small splash boiling water and vigorously whisk. You want it to be about the consistency of mayonnaise. Add salt, pepper, and lemon juice and whisk. Remove from heat and set aside.
  3. For assembly: In a skillet, brown Canadian bacon over medium-high heat on both sides. In the same skillet (with any grease leftover), toast your English muffins on both sides until lightly browned.
  4. Layer each slice of English muffin with 2 slices of Canadian bacon, poached egg, and a good dollop of hollandaise. Sprinkle with cayenne and fresh chopped chives.

Notes:

I think it's best to do the poached eggs last. You can do the bacon and muffins while you make the hollandaise. But bring your water to a simmer for the eggs while you do the rest.

Recipe from Gordon Ramsay and Gimme Some Oven

Eggs Benedict

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Eggs Benedict
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the poached eggs:
  • 4 eggs
  • White Vinegar
  • Salt and pepper
For hollandaise sauce:
  • 3 egg yolks
  • 2 tsp. white wine vinegar
  • 1 cup melted unsalted butter
  • 1 Tbsp. lemon juice
  • Salt and pepper
For assembly:
  • 2 English muffins, split in half
  • 8 slices Canadian bacon
  • Cayenne pepper
  • Fresh chives

Instructions

  1. For the poached eggs: Bring water to a gentle simmer and add a little vinegar to it. Crack one egg into a small bowl. Start to swirl your water until it forms a whirlpool, then gently add your egg. Quickly break another into a bowl and add it while your water is still swirling. Repeat for remaining 2 eggs. Cook your poached eggs for 3 1/2 minutes. Make sure you set a timer! Remove with a slotted spoon to a paper towel and salt and pepper to taste.
  2. For the hollandaise sauce: Bring a large saucepan of water to a boil. Place a heatproof bowl over the top making sure it doesn't touch the water and add egg yolks. Add vinegar and whisk until it becomes foamy. Remove it from heat and start adding a little melted butter at a time, continuing to whisk. I went back and forth between the heat to make sure it was the right temperature. If it starts to separate, add a small splash boiling water and vigorously whisk. You want it to be about the consistency of mayonnaise. Add salt, pepper, and lemon juice and whisk. Remove from heat and set aside.
  3. For assembly: In a skillet, brown Canadian bacon over medium-high heat on both sides. In the same skillet (with any grease leftover), toast your English muffins on both sides until lightly browned.
  4. Layer each slice of English muffin with 2 slices of Canadian bacon, poached egg, and a good dollop of hollandaise. Sprinkle with cayenne and fresh chopped chives.

Notes:

I think it's best to do the poached eggs last. You can do the bacon and muffins while you make the hollandaise. But bring your water to a simmer for the eggs while you do the rest. Recipe from Gordon Ramsay and Gimme Some Oven
Created using The Recipes Generator

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