There’s nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Making traditional eggs benedict requires the perfect orchestration —  you have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. That’s great and all, but there’s so much more out there.

Restaurants all over are taking creative control – removing an ingredient here, adding a spice there, or turning the whole concept on its head. 

While we love the classic version of this dish, there are many variations that are worth trying too. Replacing the bacon with mushrooms lightens it up a bit, swapping the English muffin for a slice of homemade artisan bread makes it even more decadent, and adding avocado is never, ever a bad idea.

Or you can try our version – it doesn’t require perfect orchestration, it is healthy, easy and simple to prepare. Whichever direction you choose to go, you can’t go wrong.

INGREDIENTS

  • 2 large eggs (room temperature)
  • 2 toasting muffins
  • grilled mushrooms
  • prosciutto cotto/ crudo
  • avocado (peeled and sliced)
  • hollandaise sauce
  • fresh salad

Hollandaise sauce

  • 100 g melted butter
  • 2 eggs yolks
  • 2 teaspoons lemon juice
  • salt
  • pepper
  • 2 teaspoons warm water

Poached eggs

Step 1: Bring a deep saucepan of water to the boil (at least 2 litres). Break the eggs into 2 separate coffee cups.

Step 2: Split the muffins and toast them.

Step 3: Swirl the water to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

Step 4: Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.

Hollandaise sauce

To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks, others call for unmelted butter and the yolks to be heated together.

Still others combine warm butter and eggs in a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. We usually use the double boiler technique(bainmarie).

Step 1: Put the egg yolks into a metal/glass bowl with salt and pepper.

Step 2: To make your double-boiler/bain-marie: fill a pot 1/3 of the way up with hot water and place on a medium heat. Place the bowl containing the egg yolks on top to form your double-boiler/bain-marie. (The water must not touch the bottom of the bowl – the steam from the water will heat the eggs but if the water touches the bowl or boils at a high heat – the eggs will scramble.)

Step 3: Add 2 teaspoons warm water to the eggs and whisk rapidly for approximately 1 minute, then add the lemon and whisk for 3 minutes until it begins to thicken.

Step 4: Add melted butter to the sauce 1 teaspoon at a time, whisking until you have a thick and velvety hollandaise. Transfer the sauce into bowl to cool the temperature and to stop the sauce from cooking further.

Assembly

On a plate, place the toasted muffins top them with salad and prosciutto cotto/crudo. Then add the poached egg and pour some hollandaise over. Also you can replace the prosciutto with grilled mushrooms and add some slices of avocado.

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