Saturday, February 21, 2015

Eggs Benedict

(and by extension Hollandaise Sauce)


Eggs Benedict is one of those things that we only think about getting in a restaurant.  We usually remember the one time that it was magically delicious and we order it at that fancy hotel we are accidentally staying at.  4 times out of 5 it isn't as good as we remembered.  In fact the other time it isn't traditional, it is some deconstructed salmon Benedict with quinoa.  But we'd never make it at home since it is too much trouble. Trust me, it isn't.

The basic construct is English muffins (easy), Canadian bacon (or sliced ham), poached eggs (not too bad), and Hollandaise sauce (scary!).  Let's talk you down out of that tree.  Poached eggs do take a bit of practice, by which I mean you'll make 2 before you make the ones that you serve your victim.

Hollandaise sauce is butt-simple if you use a blender and treat it like a mayonnaise that has melted butter instead of oil.

You are going to make the sauce first.  Then park it in a warm sauce pan.  Heat the pork product.  Then toast the muffins while you poach the eggs.  Plate it and accept the accolades. You cannot screw this up too badly.

Let's go!  For the sauce you'll need;
  • 6 oz UNSALTED butter (a stick and a half)
  • 2 egg yolks 
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1 tsp sugar
  • Juice from half a lemon (at least 1 Tbsp)
For the meal you'll need (per per person);
  • 2 eggs
  • 2 pieces Canadian bacon
  • 1 english muffin
  • some chopped chive




    Everything ready for Eggs Benedict ... almost.
Where's the sugar?

Melt the unsalted butter in a small saucepan. No need to skim the foam or anything. Put the egg yolks, 1tbsp water, 1/4tsp salt, 1/4tsp cayenne, 1tsp sugar in a blender and whip on half speed til yolks turn light (about 20 seconds)
It only looks like a lot of cayenne.


Drizzle in the butter about 1-2Tbsp at a time while continuing to whip.  I drizzle the first three Tbsp in with a spoon so I can stop and let the emulsion form, and then do a slender stream with the rest of the butter. You could probably do the thin stream thing the whole time.
Yeah, the blender is on with the lid off.  What's it to ya?

Ignore the dribble on the lid, but notice the thin stream of butter.

Occasionally stop the blender and scrape down the sides.
My normal double batch fills the blender better.

When all the butter is in, squeeze in juice of 1/2 lemon (1tbsp).  Whip, taste and adjust. Scrape sauce from blender back into saucepan and heat super gently. Or you could not heat it at all.  If you do heat it, just be gentle and stir a lot.

Now that you have sauced, you should warm your bacon and poach a couple of eggs.
While the eggs are cooking, put your muffins in the toaster.  
Remember to chop some chives and make some short spears.

The eggs will probably finish first.  Put 'em on a plate.
When the muffins finish, plate them with a piece of ham on top.  Scoop up the eggs and deposit them on top of your creation yolk side down.  Top with a generous serving of Hollandaise and garnish with chopped chives (plus a couple of spears for effect). 
I wonder...

Did Ray Kroc get the idea for the Egg McMuffin

from a failed attempt to make Eggs Benedict?

Did he think Hollandaise was cheese?


See, I told you this wouldn't be too bad.  One last word of warning.  Don't make this too often unless your cardiologist is on speed dial.  Also, feel free to make a double batch of Hollandaise. Then make some asparagus to put under the rest of the sauce... or salmon...or steak, yeah, steak...or sole...or artichokes...  
I had Benedict for breakfast and NY strip w/Hollandaise for dinner.  I gained four pounds.
 

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