November 8, 2009

Eggs Benedict



Eggs Benedict
Makes 8 servings
16 slices Canadian bacon
16 poached eggs
8 English muffins, split, toasted, and buttered
2 cups Hollandaise sauce

Poached Eggs
Makes 8 servings
3 quarts water, or as needed
2 teaspoons salt
4 teaspoons distilled white vinegar
16 large eggs

Hollandaise Sauce
Makes 2 cups
1/2 teaspoon cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water, or as needed
4 large eggs, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 teaspoons lemon juice, or as needed
2 teaspoons salt, or as needed
Pinch ground white pepper
Pinch cayenne


When poaching eggs, use the freshest eggs possible. Fresh eggs produce a centered yolk, compact white, and clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating.

Directions

Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side.

If eggs have been poached in advance reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.

Poached Eggs
Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.

Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.

Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.

Hollandaise Sauce
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.

Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.

Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the Hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm in a bowl over simmering water.

Nutrition information per 9.5-ounce serving:
730 calories, 29g protein, 36g carbohydrate, 52g fat, 1420mg sodium, 645mg cholesterol, 2 g fiber.

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