Eggs Benedict


Nope, this isn't difficult. Just some co-ordination work is needed and practice makes a perfect Benedict!

Preparation Time: 5 minutes
Cooking Time: 25 minutes

Cookware that you will need
1 Whisk
1 Metal Bowl
1 Small Pot of Water
1 Frying Pan
1 Toaster (or you can toast your muffin on a pan)
1 Egg Poacher (if you are not familiar with poaching an egg with 2 spoons)

Ingredients
1 full egg (room temperature)
1 slice of Canadian Bacon
1 slice of English Muffin
Olive Oil

for the Hollandaise Sauce
1 small lemon (for 1 teaspoon of lemon juice)
4 egg yolks (room temperature)
Pinch of cayenne
Pinch of salt
5 tablespoon of melted unsalted butter
Chopped parsley
Grounded black pepper

Method

for the Hollandaise Sauce
1. Heat up the pot of water over a stove.
2. Pour all 4 egg yolks in the metal bowl, add 1 teaspoon of lemon juice. Using a whisk, stir fast.
3. Put the metal bowl on to the pot of water when it is boiled, and continue to stir until you feel that the yolks thicken.
4. Slowly drizzle the melted unsalted butter into the mixture and continue whisking it.
5. Once the mixture thickens further, remove from the heated pot of boiling water.
6. Add in pinch of cayenne and salt.
7. Transfer Hollandaise Sauce into a smaller covered bowl and put it in a bigger bowl of warm water to keep it warm.

for the Dish
1. Boil a small pot of water to poach the egg.
2. Swirl the water and crack open the egg and let it slide into the pot, and support the egg with an egg poacher.(Swirling the water keeps the egg white together, surrounding the yolk.)
3. Toast English Muffin till the sides are lightly golden.
4. Heat 1 teaspoon of olive oil to fry Canadian bacon.
5. Remove bacon from pan and put it on the English Muffin.
6. Observe the egg, the egg is considered poached once the egg white starts to turn white and glossy. Let it sit in the pot further for about 3 minutes, until the whites surrounding the yolks gets a little firm.
7. Lift the poached egg from the pot straight onto the Canadian bacon.
8. Drizzle the Hollandaise Sauce all over the poached egg.
9. Garnish with grounded black pepper and chopped parsley to serve.



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