Tuesday, August 31, 2010

The Perfect Brunch. My Eggs Benedict

Ok, so as promised a couple of weeks back I said I would put some new recipes up...
After our holiday I made my family eggs Benedict fir bunch.  I was pleasantly suprised as I attempted to make this a few years back and the Hollandaise was a complete disaster, amazingly this time it worked.  Ive heard that Hollandaise is oe of the trickiest sauces to extra proudness for that :-D.
First of all, I decided to make the Hollandaise as this can sit and wait while the rest happens.
To make the Hollandaise, this is what I used/did...

Hollandaise Sauce
*1 1/2 tablespoons of white wine vinager (make sure it's WHITE WINE VINEGAR...last time the mistake was just simple white vinegar, for some reason, that doesnt work)
*1 Tablespoon lemon juice
*1/2 teaspoon black peppercorns
*2 egg yolks
*125g unsalted butter, melted

Bring the vinegar, juice & peppercorns to the boil in a small saucepan. (this happens quick, so stand by)
Reduce heat; simmer uncovered, untill liquid is reduced by half.
Strain through a fine sieve into a medium heatproof bowl; cool for 10 mins.
Whisk the egg yolks into the vinegar mixture.
Set the bowl over a medium saucepan of simmering water; donot allow water to touch base of bowl.  Whisk mixture over heat untill thickened.
Remove the bowl from heat; Gradually...and I MEAN GRADUALLY... (another thing i did wrong, it wont work if you pour in too fast) whisk in melted butter in a thin, steady steam, whisking constantly untill the sauce is thick and creamy.
This sauce will serve approx 4.

Another tricky thing....the perfect poached eggs.  With much trial and error I have finally perfected the poached egg,
What i do is...
Fill a saucepan with hot water.  Bring it to the boil. Pour in 1/4 of a cup of apple cider vinegar.
Take the water off the heat.
Crack an egg into a heatproof cup with a handle.  Next place the lip of the cup into the water and slowly tip the cup so the egg slips out, having the whites sit on top of the yolks. Reapeat with however many more eggs you need.
 Place the saucepan back on the lowest heat and cover.  Let simmer for 4 mins.  When ready carefully lift each up with a slotted spoon and place on a paper towel to soak up any moisture.  Cover to keep warm.

While eggs are cooking, this gives you time to cook your english muffins.
I also used shaved ham, but you could use bacon, salmon etc.  I heated the ham through quickly under the grill.

Once the toast has popped, Place the ham, egg and a drizzle of Hollandaise.  Top with chives and cracked pepper......YUMMMMMMMM...Our new favorite breakky/brunch.
Here's how it looked...

This is now a regular in our home. This is the perfect sunday/dayoff/lazy breakky.

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