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.

 

Poached Eggs

I mean, how hard is it to poach an egg, Woodhouse?!?

Poaching is done at a water temperature below a boil.  This is critical.  Get the water to a boil and back it down until there are no big bubbles.  

Rolling boil.

Backed down to med.  Small bubbles and about 200F.

Use the freshest eggs that you can.  They will hold together the best.  I didn't.  I'm a rebel who doesn't care. Give the water a swirl and crack the first egg right into the center of the pot.  Some folks crack the egg into a small bowl and gently pour it in.  Go ahead, do that. Did I mention that I don't care.

One in the vortex.

It will swirl around and some of the white will swing away from the rest of the egg.  Feel free to chase it back around the egg, but know that I don't.  Add the second egg.  Cook for about 3 minutes.  

Are there two in there?

Yes, there are.

You should be poking the yolks of the eggs (gently) with a spoon or spatula to make sure that they don't begin to set.  You want 'em runny.  Take them out if they start to firm up.  Go more than 3 minutes if you think that they are too runny.  Given the variability in the temperature, I cannot swear on the time.  Find your own bliss.  This is the art of the poach.

Feel free to remove loose white matter.

When the eggs are finished use a slotted spoon (or pasta server) to remove them to a plate.  

How did that mess in the water turn out like this?

I make poached eggs two at a time in order to present the best product to my victim.  If you want to do more than two at a time, the timing of the poach will be way off.   (Hint, if your breakfast guest will eat without you, serve them first and then make yours.  If they won't, make yours first and give them the hot serving.) 

If you absolutely have to serve lots of eggs at the same time, do this.  Cook the eggs 2 at a time but remove them to a bowl of ice cold water.  After all  have been cooked and cooled,  put the eggs back into the pot for 1-2 min to rewarm them.  

"Losing feeling in my toes..."

Poaching Eggs and Frisee Salad

Frisee Salad Video

I mentioned Chef John and have linked to his FoodWishes videos before, but I was watching one of my all-time favorites and thought that it had a great section on poaching eggs.  So here it is.  This is the Salad Lyonnaise video.  It features not only one of my favorite meals (I start every Vegas weekend with a Frisee Salad at Mon Ami Gabi) but also a great vinaigrette and the quick poaching demo. 

Watch it now!