Monday, 7 October 2013

how to make the best eggs benedict















We needed an early start on Sunday morning, to do everything we had to do, so Steve decided we could make the most of the Indian summer and have breakfast outside. We are trying to get outside in the garden as often as the weather allows us.

I'm afraid I can't take credit for making this, as Steve is by far the best eggs benedict maker in our house. I have never tasted ones better than Steve's recipe; creamy, smooth and divine!!!!

It's a bit of a fiddle, but the more you do it the easier it becomes. It is my favourite breakfast or brunch by far, and it tastes even better when someone else makes it for you.

Hollandaise sauce
Ingredients
500ml of white wine vinegar
1 tablespoon of peppercorns
a bunch of tarragon
125ml of melted butter that you then skim
a small squeeze of lemon juice

1) Add the vinegar, tarragon and peppercorns to a pan and boil, reducing it by half. Strain the reduction and keep it in a jar for use later.
2) Boil a large pan of water. Add the egg yolks and 2 teaspoons of the vinegar reduction to a bowl that will fit over the pan, and use a balloon whisk to beat.
3) Keep heating a little over the pan of water then removing to whisk, to prevent the sauce getting too hot. Scrape the sauce off the sides before you heat each time.
4) Whisk in the butter, a spoon at a time heating a little afterwards. Repeat until all the butter is added. The sauce should be a thick, mayo-like consistency.
5) Finally, whisk in the lemon juice, salt and pepper.

Poached eggs
Ingredients 
3 tablespoons of white wine vinegar
4 large free range eggs
2 muffins (I used toasting muffins but I also use oven bottom muffins)
4 slices of Serrano ham (Parma or Torchon ham are tasty in this, too)

The secret to great poached eggs is using a large pan of water and stirring it quickly to make a vortex. The egg slides into the centre from a bowl, and it forms a tight shape.

1) Boil a large saucepan of water and add the vinegar.
2) Whilst that boils, crack the eggs into separate small dishes or cups and warm two plates.
3) Cut the muffins in two halves and toast them.
4) Swirl the water as described and poach the eggs, one at a time for 2 to 3 minutes, removing them with a slotted spoon onto a warm plate.
5) Spoon a little of the sauce on each muffin half, and curl on a slice of ham.
6) Carefully lay an egg on each and spoon on the hollandaise sauce.
7) Serve immediately and enjoy.






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