Spring. It’s coming. Easter brunch. Just around the corner.
Grant’s favorite dish for breakfast/brunch? Eggs Benedict. A few weeks ago, I decided to give it a try. How complicated could this be? Eggs, ham, a few English muffins and some sauce.
Oh, helloooo, sauce.
Hollandaise. Turns out, this is the crux of the dish.
I like this word.
Here’s what I learned while making Eggs Benedict, or Si’s EB 101:
1. Rich, rich, rich. The two essential ingredients for making a great smoothHollandaiseare egg yolks and BUTTER. Eight ounces. Yes. One. Full . Cup.
2. The butter must be cold.
3. You don’t need an instant read thermometer. The key is whisk, whisk, whisk. I whisked my arm off and my sauce wasperfecto.
4. There are about 1001 ways to make EB. And 1001 varieties such as California Benedict, Veggie lovers Benedict, Seafood Benedict, Curry Benedict, etc. most available on the www.
5. Not a dish to make when you are in a hurry. Definitely a Saturday or Sunday venture.
6. I didn’t keep my sauce in a thermos as suggested, just turned the heat off, and warmed the sauce up at a low heat again when plating the last few servings (about 30 minutes from the first serving to the last… yes I’m a short order cook).
7. You may make either the eggs or the sauce first, and keep one heated, while preparing the rest of the dish. I preferred making the sauce first.
8. If you want to watch simple tutorials about EB for poached eggs, Hollandaiseand overall assembly, look up any of these on YouTube. Amazing how many folks are willing to share their knowledge.
9. Hardly anyone makes their ownHollandaiseanymore. Most restaurants and home cooks use mixes and/or the blender method.
10. This is worth the time. And calories. About once a year. Promise.
A Bountiful Kitchen
8 slices Canadian Bacon, warmed
8 eggs, poached
4 English muffins, sliced in half, toasted and lightly buttered, if desired ( I thought 1 cup of butter in the sauce was enough)
Prepare Hollandaise Sauce and set aside to keep warm.
Place a two slices of toasted English muffin on a plate. Place Canadian Bacon on top of English muffin halves. Spoon a poached egg on top of the meat slice. Top with about 2 tablespoons ofHollandaiseSauce. Serve immediately, or if serving family style, lay all bread slices on platter and follow directions for assembly. Cover pan with foil and keep in oven on low until ready to serve, not more than an hour before serving.
1 teaspoon salt, plus more to taste
2 tablespoons white vinegar
8 large eggs, each cracked into a small cup
ground black pepper
Fill an 8-10 inch skillet nearly to rim with water, add 1 teaspoon salt and the vinegar and bring mixture to boil over high heat. (I filled to within about an inch of the top of pan)
Working in two batches, cooking 4 eggs at a time, lower the lip of each cup into water at once, tip eggs into boiling water, cover and remove from heat. Poach until yolks are medium firm, exactly four minutes, or for extra large or jumbo eggs, about 4 1/2 minutes. For looser egg yolks, poach 3 minutes.
With slotted spoon, carefully lift and drain each egg over skillet.Set on warmed plate or platter and cover with foil until ready to use. Keep in a warm place or in oven set to 275 degrees.