Monday, May 24, 2010

Eggs Benedict

Ingredients for Eggs Benedict:
Hollandaise Sauce (see below)
Canadian bacon
English muffin
3 Tbsp vinegar

Ingredients for Hollandaise Sauce:
3 egg yolks
1 Tbsp lemon juice
1/8 tsp cayenne pepper
1/2 cup butter

I will admit that Eggs Benedict are a little tricky. Each component is actually really easy, it's just that it all has to be done at the same time so that you don't have parts that are cold.

First, a little prep work. Preheat your oven broiler. Fill a deep skillet halfway up with water, add the vinegar and bring to a boil. You want it to be a soft boil which was about medium - medium high on my stove. The eggs won't taste like vinegar, it just helps them solidify quickly.

Place the 3 eggs yolks, lemon juice and cayenne pepper in a small blender.

Alright, here we go. Ready?

Place the english muffins and canadian bacon under the broiler. Don't forget about them! I did exactly that and burned my first batch.

Gently crack 4 eggs into the boiling water, one at a time. Set your timer for 3 minutes.

Melt the stick of butter in a glass measuring cup for 30 seconds. Stir and melt another 30 seconds. The butter has to be very hot when you add it to the egg yolks because this is what cooks them. Turn your blender on continual low speed and very slowly add the melted butter in a steady stream. The sauce should immediately thicken and turn a light yellow color.

At this time your eggs should be done. You want the whites to be done, but the yolks to still be runny. If you aren't sure, poke at them with your finger and you'll be able to tell if they need to go back in for a little bit. Scoop them out and place on a paper towel to drain.

Pull the (hopefully not burned) muffins and bacon out of the oven and build this sucker.

These babies are totally worth the trouble. TOTALLY!


1 comment:

Samantha said...

very cute plates!