Eggs Benedict 101

Today I am going to talk about eggs Benedict. I mentioned couple of times before that this is my ultimate weekend breakfast. The only reason why I don’t do it as often, because it is so involved and often requires a team work. Luckily today Joni is visiting me so making this type of breakfast was a goal easier to achieve.

But don’t get put off by the work, it’s totally worth the effort! Here I have broken down the process in steps.

1. First we start with the toasted slice of bread. Traditionally it’s served with toasted English muffin, but today I thought I would serve it with something wholemeal. If English muffin is still your preference then you should definitely try baking it yourself. It’s simpler than you think! I usually use the English muffin recipe from River Cottage Bread Handbook.

2. Second item is crisp bacon, but it can be roasted ham as well. The other things you can can add instead of bacon is either smoked salmon (eggs Royale) or wilted spinach (eggs Florentine) or both!

3. Next you place poached eggs on top. There are many methods of poaching eggs such as doing it in a shallow pan and using a bit of vinegar or swirling the water while pouring egg into water. It’s important to find the method that suits you best and don’t put the egg in boiling water as that will explode the egg.

4. Next is Hollandaise sauce. This taste best when it’s freshly made! here is a quick recipe for it:

HOLLANDAISE SAUCE

• 3 egg yolks
• 1 tbsp lemon juice
• 70g melted butter
• salt and pepper to taste

1. In the bowl over boiling water whisk the egg yolks with some lemon juice until it is pale in colour.
2. Gradually add melted butted while whisking. Remove the bowl from the heat as soon as the sauce gains the consistency of mayonnaise.
3. Add salt and pepper to taste.

You can top the eggs Benedict with herbs such as dill, parsley or chives.

Enjoy your weekend brunch!

Rasa xoxo