Friday, August 9, 2013

Eggs Benedict




To me, what makes or breaks a good egg benedict is the hollandaise sauce. A good hollandaise sauce cannot be too cold, or to hot. It has to be just right to pull the whole dish together.

Hollandaise is an egg sauce derived from one of the seven mother sauces in classical French cuisine. It should be light and frothy like chiffon, lemony, well seasoned, and the colour of a newly ripe banana. It should run over the eggs gracefully and not stick to on top or coagulate. For its flavour, you want to taste butter first, then yolk. Sinful but so yummy.

We had eggs benedict at the Capella Resort last week and wife loved them very much. Since today is a public holiday, I woke up early this morning to make eggs benedict for her and the family. You can choose to use ham or smoked salmon to make this classic breakfast. Absolutely delightful.

Ingredients (Makes 8 eggs benedict)

Hollandaise Sauce (Makes 8 - 10 servings)
1 block unsalted butter (250g)
4 large egg yolks
2 tsp freshly squeezed lemon juice
A pinch cayenne pepper
1/2 tsp salt
A pinch ground white pepper

2 tbsp salt, plus a pinch
2 tbsp distilled vinegar
4 English Muffin (Slice each into halves)
8 tsp unsalted butter
1 tsp canola oil
4 thick slices of honey baked ham (or any ham of your choice or smoked salmon)
A pinch of ground white pepper
8 large eggs


Method

Hollandaise Sauce

Over medium-low heat, melt the butter. Once melted, set aside and keep warm.

Fill a saucepan 3/4 full with water and bring it to a simmer over medium heat.

In a medium-sized stainless-steel or glass bowl, whisk the yolks with the lemon juice and seasonings until combined. Whisk in 2 tbsps room-temperature water.

Place the bowl on top of the simmering water and continue to whisk the yolks while turning the bowl clockwise. Use a pot holder or kitchen towel as the bowl will get warm. Keep the heat to a minimum so you don't curdle the eggs.

After a minute, the yolks will become foamy and loose. After 2 minutes, the foamy texture will begin to subside and the yolks will thicken slightly. Make sure to whisk around the sides of the bowl so that the yolks do not congeal. After 3 minutes of continuous whisking, the eggs will be even thicker and creamy. When the yolks is thick and golden yellow, similar to the texture of mayonnaise, after about 5 minutes, remove the bowl from the pan.

Add the warm butter in a steady stream into the yolks, whisking the entire time. The sauce will begin to emulsify after about 1 minute. Keep the sauce on a warm water bath or on the back of the stove and covered with plastic wrap so that a skin does not form on the surface. This hollandaise will keep for 3 to 4 hours. If it becomes too thick, whisk in more room-temperature water.


Fill a big saucepan 3/4 filled with water. Add the 2 tbsp salt and vinegar to the water and bring it to a lively simmer over medium heat.

Toast the muffin until golden brown. Spread 1 tsp butter on each side of the sliced muffin.

Grill and cut the ham into halves.

Next, poach an egg by gently cracking an egg into the simmering, slightly bubbling water.

Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs.

To assemble the Benedict, place 1 half slice ham on top of the muffin and topped with the poached egg. Ladle 1 to 2 tbsp hollandaise on the egg. Serve immediately.










I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids

This month's event is hosted by Yen from Eat your heart out and Egg is the theme for August. You can join in the fun and contribute your recipes here.


38 comments:

  1. Ooooo...your Egg Benedict looks sooo good!!! I'd do ANYTHING for that!!! Slurpsssss!!!!

    Yup! It's the sauce that makes all the difference - otherwise, it's just poached egg on something and toasted muffin/bread... Thanks for the recipe. Hope to try...but I'm still hopeless at cooking poached eggs. You give lessons? Wink! Wink! :D

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    Replies
    1. Ha Arthur! You sure you would do anything?! :D

      Be patient with your poached eggs... There are some useful videos around!

      Delete
  2. Must say your missus is one lucky lady! She must have enjoyed every bit of her breky. Loved your beautiful, creamy hollandaise sauce. And your eggs cooked to perfection too. Thanks for sharing.

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    1. Thanks Veron! Great to hear from you again!

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  3. I like this very very much! I must learn the Hollandaise sauce!

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  4. something dripping fr my mouth..my keyboard's wet! all your fault ;)

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  5. Wow, waking up in the morning to be served a lovely breakfast like this is just pure bliss! Looks so good!

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  6. Hi Alvin,
    The poached eggs and the sauce look so mouth-watering. And so nicely presented! Look so good!

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  7. Ooh you add cayenne pepper in your hollandaise sauce too.... "Hi-5!" Haven't made it for a while and funnily enough I don't crave it as much after I moved to KL.

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    1. "Hi5"!

      Hmmm... I know why... Too sinful with the amount of butter used? :D

      Delete
  8. This is my favourite for breakfast. Yes, the sauce makes a lot of difference. Yours look so yummy. I had a nice Egg Benedict in Sydney too and will definitely try yours. Tks for sharing.

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  9. Hi Alvin, thanks for linking this to LTU! Hope u r feeling much better again. You just cooked my FAVORITE breakfast egg dish... I always order this when we stay in hotels.... :)

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    Replies
    1. No problem, Yen! I'm planning few more egg recipes!

      Thanks for the concern... I've not totally recovered yet. Too much eating and drinking lately!

      Delete
  10. Alvin, beautifully done like a pro!

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  11. your poached eggs are perfect! I grew up eating this.. and I love it so much!

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    1. Wow Mich! You grew up eating this? You lucky girl! :D

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  12. Beautiful! Great for breakfast in bed;))

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    1. Thanks Lian! Breakfast in bed? Nope... never tried it before! :D

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  13. Hi Godson, wah... your egg benedict look so delicious and perfectly done. Like from 5 stars hotel... 2 thumbs up for you.

    Best regards.

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  14. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 11, 2013 at 6:15 PM

    Already drooling just by looking at the egg!!

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  15. Alvin , those are perfectly-cooked eggs benedict ! I'm really sure that it taste as terrific as it looks ;)

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    Replies
    1. Thanks Anne! Yes, they were yummy. I'm planning to use sous vide eggs the next time! :D

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  16. Hi Alvin,

    Your eggs Benedict are so perfectly cooked! Impressive!!!

    We never have the luxury of eating eggs Benedict at home. Breakfast everyday including weekends are always chaotic.

    I need a public holiday to cook this at home :D

    Zoe

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    Replies
    1. Thanks Thanks Zoe! You can have this all day round not necessarily for breakfast! :D

      Delete
  17. Your eggs Benedict can get five star Michelin.

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  18. Eggs benedict is my all time favourite brunch dish! Yours looks perfect! Beautiful photos. I once tried it with slow cooked pulled pork in San Francisco. Absolutely incredible!

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    Replies
    1. Thanks Hazel! Pulled pork eggs benedict? Sounds good!

      Delete

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