Week 12: The Cookbook Challenge – Eggs Benedict
Since it’s egg week, I had endless possibilities. I settled for one of Mum’s and Hamsley’s favorite egg dishes; eggs benedict.
I followed the recipe, and my poached eggs came out perfectly. I am still chuffed with myself!
I however, prefer my eggs scrambled.
The hollandaise sauce was beautiful and creamy.
It was a very quick and easy meal to make. I can see myself making this dish quite a bit in the future!
Australian Women’s Weekly
Get your hands on:
4 english muffins
200g shaved leg ham
1/4 cup finely chopped fresh chives
1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon black peppercorns
2 egg yolks
125g unsalted butter, melted
1. Make hollandaise sauce: combine vinegar, juice and peppercorns in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Strain through a fine sieve into small heatproof bowl; cool 10 minutes. Whisk egg yolks into vinegar mixture. Set bowl over small saucepan of simmering water; do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in a thin steady stream, whisking constantly until sauce is thick and creamy.
2. To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks.
Remove the egg with a slotted spoon and drain on absorbent paper; cover to keep warm. Repeat with remaining eggs.
3. Meanwhile, split muffins in half and toast.
4. Serve muffins topped with ham, poached eggs, sauce and chives.