Egg Benedict : A Easy Egg Recipe

About Egg Benedict

One of the most famous stories behind this dish was from Chef Charles Ranhofer of Delmonico’s Restaurant in the US. He came up with this classic egg dish for one of his regular patrons, Mrs Le Grand Benedict. He then published a recipe called ”Eggs a’la Benedick” in his cookbook ”The Epicurean” published in 1894.

Another story being from traditional French dish named oeufs benedictine, consisting of a brandade (a puree of refreshed salt cod and potatoes) spread on traingles of fried bread. A poached egg is then set on top and napped with Hollandaise.

For most people, Egg Benedict is a comfort food and we couldn’t agree more! It is all about textures and flavours coming together, from the English muffin to the crispy bacon and the Hollandaise sauce!

This dish- The Eggs Benedict of today are English muffins with crispy bacon and poached eggs, topped with the Hollandaise sauce

 

Ingredients

  1. Eggs 4pcs
  2. Water 3cups
  3. Vinegar 2tbspn
  4. Salt as required
  5. English muffins(Split & buttered) 4nos
  6. Bacon 8slices

For Hollandaise Sauce

  1. Fresh egg yolk 1pc
  2. Butter 1 cup
  3. Water 1 tbspn
  4. Cayenne pepper 1 pinch
  5. Salt as required
  6. Lemon juice if required
  7. Vinegar 2tbspn
  8. Crushed peppercorn 2.3 corns

Method of Cooking Hollandaise

  1. To clarify butter : Melt the butter in a sauce pan on low heat, once it start bubbling; skim the foam using a tablespoon and discard into bowl.
  2. Make sure to skim only the whitest bubbles that are at the surface; continue until there are no more bubbles and all the fat is clear.
  3. In a small saute pan on medium heat, add the pepper corns and vinegar, reduce to 1/3. Add 1 tbsp of water and simmer for 1 minute on the medium heat. Take off heat and strain the mixture using a tea strainer into small mixing bowl, set aside to cool.
  4. Whisk the strained reduction along with the egg yolk in a clean bowl on a bain-marie until it doubles in volume. Take the mixture off the heat when it reaches a ribbon consistency.
  5. Emulsify the clarified butter into the whipped yolk mixture by adding little at a time and finish with lemon juice, Cayenne pepper and salt to taste.

Method of Cooking : Poached Eggs

  1. In a large, shallow pot, bring a mixture of water, salt and vinegar to a boil. Turn down the heat to poaching temperature.
  2. Break the eggs into bowl one at a time, being careful not to break the yolks.
  3. Slide the eggs into the poaching water and poach until done, for 5 minutes.
  4. Remove the eggs carefully with a skimmer or slotted spoon.

To Serve

  1. On a hot pan without using oil, pan fry the bacon and toast the split and buttered English muffin. If toasting the muffin in the same pan as the bacon was fried, then butter is not required.
  2. Top each English muffin with sliced bacon.
  3. Then top with poached eggs.
  4. Spoon over warm Hollandaise sauce to cover the poached eggs and serve immediately.

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