Eggs Benedict

Eggs Benedict Breakfast for Champions

Eggs Benedict seem intimidating to make and the classic hollandaise may scare away those of you who fear heart disease and high cholesterol. Moreover, in Kitchen Confidential, Anthony Bourdain suggests that ordering hollandaise in any restaurant short of 3 michelin stars is like shopping for a food poisoning as the uncooked eggs sitting at room temperature for hours make the perfect environment for bacteria to grow. As I have said it before, when my husband is away on business I tent to get creative and imaginative when it comes to his welcome back menu. Last time he traveled I wanted to make for him a Breakfast for Champions so to speak. Eggs Benedict was the challenge. There are two important element of this post, first I share the easiest and fastest, no fail technique to poach eggs. Second I show you how to make a healthier and cholesterol free hollandaise which you can prepare the night before and gently reheat before serving.

Serves 2

Ingredients:
4 eggs
4 slices of smoked fish
your bread choice
cayenne pepper
4 tsp white vinegar
For the healthy Hollandaise:
1 egg at room temperature
1 egg yolk at room temperature
1 tsp lemon juice
1 tsp Dijon mustard
1 tsp of salt
1/2 white pepper
1/2 cup canola oil
1 Tbs melted butter (optional)
pinch of ground turmeric (optional)

Make the Hollandaise: Place the eggs, lemon juice, mustard, salt and pepper in a measuring cup or a medium bowl and whisk to combine. Transfers the oil to a small measuring cup with a spout. With the mixer on high speed beat the eggs while adding the oil very slowly until the sauce thickens and all the oil is absorbed. At last, add the tablespoon of melted butter to give that buttery flavor to your hollandaise. I often omit this step. If your egg yolk are pale and you would like to intensify the color of the sauce add a dash of ground turmeric, which will not change the flavor but will brighten the coli of the hollandaise. Keep the sauce at room temperature while you are poaching the eggs. If you need to use it later, store it in the fridge them a few minutes before serving place a few tablespoons of the sauce in a glass remake and place the ramekin in a larger bowl of warm, but not boiling water. You want to gently reheat the sauce without cooking it.

Poach the eggs: Line 4 glass ramekins on your counter. Add 1/2 cup of water and 1 tsp of white vinegar to each ramekin, do not omit or substitute the vinegar for lemon juice and measure the water exactly. Break 1 egg in each ramekin. Place each ramekin in the microwave cover it with a piece of paper towel and cook for 1 minute on high. If you prefer hard yolk increase the cooking time to 75-90 seconds per egg. Using a slotted spoon drain the water and transfer the poached egg to a plat dish. Repeat with the rest of the eggs.

Assemble the Eggs Benedict: Cut your favorite bread and place two slices in each plate. Eggs Benedict are often served over English muffins, which I am not a fan of, that is why I use rye bread buns or even choux pastry. Gently place a slice of smoked fish, today I am using king fish, gently place the egg over the fish and spoon some Hollandaise over it the egg. Finish it with a dash of cayenne pepper and serve immediately.

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