If you’re looking for that special dish to add zing to your brunch, holiday breakfast or supper, Eggs Benedict should be your choice. This dish is sure to brighten up your loved ones’ meal. Enjoy this legendary dish that was supposed to have first been served in the very first fine dining restaurant of the United States, way back in the 1860’s! Here’s how I make it.
What you’ll need for this recipe:
- 4 eggs
- Two English Muffins, cut into two halves horizontally
- Canadian Bacon – 4 slices; you could also use baked ham
- 2 tsp of Fleur De Sel Salt or kosher salt
- 2 tbsp of distilled white vinegar
- Hollandaise sauce
Parsley leaves or chives
How To Make Hollandaise Sauce
Prepare this sauce just before you start on the main dish so that it remains warm.
Combine yolks of three eggs with a tbsp of fresh lemon juice and beat it around in a saucepan over a slow flame. To this mixture, add half a cup of white wine and a quarter pound of unsalted butter and keep stirring till the butter melts. Now add a tbsp of white vinegar, pepper and salt and keep stirring till you see the sauce getting thick. If you feel the sauce is coming apart, you could add two spoons of water and keep whisking till you get a creamy texture.
How To Make Eggs Benedict
First, toast your English muffins till they reach a crispy golden brown colour. Take them off the broiler or oven and spread a teaspoon of butter evenly on the toasts. Take a frying pan and cook the Canadian bacons or ham slices till they get brown. Now, place a slice of this on each muffin toast.
Next, we have to poach the eggs. Grease a deep pan with oil; then fill it with water. Make sure there’s enough water to keep the eggs fully immersed. To this water, add salt and vinegar to enable the eggs to retain their shape. Let the liquid boil; then simmer the heat just before you add the eggs.
How To Add The Eggs
Take small sized bowls and break each egg into a bowl. Hold these bowls just below the surface of the liquid to let the egg yolks flow out into the water. Now switch off the heat and close the pan with a lid. Let the eggs rest in the liquid for at least three minutes. You can adjust this duration according to the firmness of the yolk.
Next, carefully pick up each egg from the water with a slotted spoon; hold for a while to let excess water drain off and place a poached egg on each of the toasted muffins. Add Hollandaise sauce over the eggs, garnish with chives or parsley and serve.
This recipe’s good for four servings.
If you want to see what the completed dish looks like, check here: http://www.eggrecipe.net/featured-photo-gallery/eggs-benedict-by-thebittenword-com/
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