Monday, September 7, 2009

Eggs Benedict

My cousin Erik and I found this recipe for Hollandaise while searching for components of this years Christmas dinner. I can't really take credit for the sauce because Erik prepared most of it (I separated an egg yolk, poached the eggs, and toasted the muffins). We agreed that this recipe was delicious! I am pretty picky about Hollandaise, and in the area I live a lot places will not add enough (if any at all) lemon to the sauce. However, this sauce did not disappoint us!


Ingredients

8 eggs

4 english muffins

8 slices canadian bacon or ham

1 cup clarified butter, butter should be warm not hot

3 egg yolks

2 Tbsp lemon juice

1 Tbsp cold water

Salt, to taste

Dash cayenne pepper


**In addition to what's listed above, you'll also need a saucepan with an inch or two of simmering water, a whisk and a bowl — either glass or stainless steel, but not aluminum.**

Directions

To begin, combine the egg yolks and the cold water in your bowl.


Whisk for a minute or two, until the mixture is light and foamy. Set the bowl directly atop the saucepan of simmering water, thus creating a sort of "double-boiler" effect. Note that the water itself should not come in contact with the bottom of the bowl. It's the steam, not the water, that should be doing the heating, so don't overfill the saucepan.

whisk yolks until slightly thickened. Be very careful not to get the yolks too hot or your egg will begin to break down. When the yolks have began to thicken remove the bowl from the heat. Add the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. As the sauce thickens, you can gradually increase the rate at which you add the butter. Whisk in the remaining lemon juice and season to taste with salt and cayenne pepper. The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water. You can hold a hollandaise for about an hour or so, provided you keep it warm. One way to do this is to set the bowl atop the saucepan of warm water you used earlier. Letting it cool can cause it to break, although it can be rescued by whisking in some hot water. While finishing your sauce, add your eggs (I would do about 4 at a time) into a medium pot of simmering water. You can use a slotted spoon to remove them after about 3-4 minutes. The canadian bacon can be warmed in the over just before serving.

On a toasted english muffin, add the canadian bacon or ham and a poached egg and top with Hollandaise. Enjoy!!!

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