Eggs Benedict – a popular American dish for breakfast made up two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. Since we were quite sick of the tasteless English Muffins and those too-eggy hollandaise sauce from stores, I decided to make eggs benedict from scratch.
English Muffins – Kindly refer to my previous post.
Poached Eggs 4 litres water 1/4 cup (cup) vinegar 1 teaspoon salt 6 large eggs
1. To poach the eggs, heat up 4 litres of water in a pot till it simmers. Add in some white vinegar and salt.
2. The fun part — create a whirlpool in the centre of the water then drop your egg in and watch it dance. After 3 or 4 minutes, scope it up gently and give it a touch test. The touch will tell how runny the yolk is.
3. Once cooked and ready, set aside for use.
5 Egg yolks 225g of unsalted butter 1 tsp salt (adjust to taste) 1 tbsp lemon juice from half a lemon (adjust to taste) dash of cayenne pepper (adjust to taste)
1. Separate 5 egg yolks, squeeze in lemon juice and whisk till mixed well.
2. Bring the bowl on top of a double boiler, whisk till slightly thick, then add in melted butter bit by bit.
* Do not attempt to cook this egg mixture directly using a pot over the stove. You might end up having scramble eggs!
“The egg mixture placed in a double boiler”
3. Whisk until you are able to draw a number 8 with your sauce, that is, the sauce is ready. If the sauce becomes too thick add in a little warm water and whisk till smooth again.
Now to put them all together, place down a slice of toasted English muffin, then the grilled bacon/ham, after that the poached egg.
Drip lots of hollandaise sauce over it and there it is, your dosage of warm eggs benedict.
Wait a minute…. it has to pass the test. Yes, the yolk oozed out.
An ideal Sunday brunch for all of us, Eggs Benedict with grilled bacon.