Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Eggs Benedict

Tuesday, December 14, 2010

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.


I chose to mess with Alton Brown's Eggs Benedict for the challenge. My husband and housemate were pretty excited to wake up to breakfast this morning. I started to think that maybe I should do this every morning - but then remembered that that would make me a crazy person.


Have you ever made hollandaise sauce? I hadn't either, until this morning. It's A LOT of butter, but I never complain about that.  I remember my friend Jess, from high school who absolutely loved hollandaise sauce. Whenever we'd go to Perkins, he would ask for extra sauce. I'd never tried it and never really cared to, but now that I've made it myself - it really isn't that bad.


I had a problem though. No English muffins and the bread just came out of the freezer. My other option was blueberry bagels, but I didn't think that would be too appetizing. I decided to get a biscuit cutter to cut out some rounds from a tortilla. I then dry fried them in a fry pan after the Canadian bacon and mushrooms.  They added a nice crunch to the meal and very minimal carbs (if you're that kind of person).  I also added some mushrooms, as mentioned above, that added a meaty texture that I like. Top it all off with nice ripe avocado.  If I put an avocado on it - I'm sure to gain points from my husband. It's a given.


The recipe below is from the challenge. I used large mushrooms, so a slice per serving was perfect. I only used one avocado, splitting it evenly amongst the dishes.


Ok, so you want to make breakfast in a half hour for your household. Here's how you do it:


Get out all of your ingredients and prepare them accordingly.


Ingredients
serves 4


4 eggs
2 English muffins
4 slices of Canadian bacon
Chives, for garnish
Splash of vinegar (for poaching)


for the hollandaise
3 large egg yolks
1 tsp water
1/4 tsp sugar
12 Tablespoons unsalted butter, cut into pieces
1/2 tsp salt
2 tsp lemon juice


Directions



Fill a medium saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside. 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.


Hollandaise Sauce in Action
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. 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.  Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).


Sorry, this isn't very appetizing.
Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water. 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.  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.

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. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin. 



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!

Yay! It worked.



for a printable version of the recipe, click here.

3 comments:

Cook of the House said...

The avocado is a nice touch!

December 14, 2010 at 9:03 PM
Miri said...

Love the avocado - we're always using a ton of avos every season because my flatmate works at an avo packhouse!

December 14, 2010 at 9:41 PM
Jenn said...

Tortillas are definitely creative, and love the avocado addition - Lovely eggs benedict!!

December 15, 2010 at 1:34 PM

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