I have a long standing crush on Eggs Benedict. After taking my first bite 10 years ago, I have never once stopped searching for places offering this creamy savory dish. Eating the dish itself is divinelicious, making it however, is a real test of your culinary skills.
Sadly, one egg was lost during the process of making this dish. The key is not just about using fresh eggs. As much as you would like to add a touch of your magic hand by stirring the egg or shaping the egg, the best option I find, is simply to let it cook by itself. When it's ready, you just need to gently lift it out of the water with a slotted spoon and let the egg do its job. Tedious process? Yes. But the immense satisfaction of having an almost perfect poached egg? It is worth every trouble. Happy poaching!
Serves 2
Ingredients (Hollandaise sauce):
2 egg yolk
1/2 tbsp lemon juice
1/4 cup butter, melted
pinch cayenne pepper
pinch salt
Method:
Whisk egg yolk and lemon juice in a bowl until thickened. Place the bowl above a pot of hot water (barely simmering, not boiling water). The bottom of the bowl should not touch the hot water. Whisk rapidly.
Drizzle in the melted butter while you continue to whisk. The sauce should be thickened and doubled in size. Season with cayenne pepper and salt. Keep aside at a warm place until ready to use.
Ingredients:
2 English muffin, sliced into halves
4 Canadian bacon (you can replace this with ham if you prefer)
4 fresh eggs
1 tbsp white vinegar
Method:
Brown bacon and toast muffin on heated pan. Set aside.
Bring a pot of water to boil and add in 1 tablespoon of vinegar. Reduce heat to a gentle simmer. Add the eggs into the pot, one at a time and allow to cook for 3 to 4 minutes. Remove gently with slotted spoon.
Place eggs over the cooked bacon and muffin, and top with Hollandaise Sauce.
