23 January 2009

Eggs Benedict


Another weekend yummy from Hubs' favorite issue of Saveur!



For the record: I realized at the last possible second, forked raised over plate, that hmm - perhaps a raw-egg sauce and underdone egg yolks aren't exactly the best fare for a pregnant woman. So I miserably watched Hubs scarf his (and mine) down for his morning meal, while I half-heartedly picked at my side of home-fried potatoes. Which were delicious but not quite as yummy as those eggs benedict looked, with their lemony-yellow sauce and oozing yolks, crispy bacon and toasty muffin... Drats.


Eggs Benedict
(from Saveur magazine, #114)




Ingredients:
FOR THE EGGS:
Salt
2 Tbsp. white vinegar
4 eggs
2 English muffins, split
3 Tbsp. butter
4 slices Canadian bacon
FOR THE HOLLANDAISE:
12 Tbsp. unsalted butter
3 egg yolks
2-3 tbsp. fresh lemon juice

Salt and freshly ground white pepper

For the eggs: Bring a medium skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs into 4 small dishes. Slip eggs into simmering water, turn off heat, cover, and cook until whites are just firm, 4 minutes. Transfer eggs with a slotted spoon to a bowl of ice water and set aside.

Preheat oven to 200 F. Toast muffins, then spread with some of the butter. Transfer to 2-4 plates; keep warm in oven. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins; keep warm in oven.

For the hollandaise: Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.

Reheat eggs in a skillet of simmering water for 1 minute; transfer with a slotted spoon to paper towels to drain. To serve, carefully place egg on bacon, and spoon some hollandaise on top. Garnish with parsley, if you like.

9 comments:

Amy said...

oh wow. I love eggs benedict! i will definitely be making these soon! Thanks!

Terry & Dennis Macri said...

You know, I have never tried Eggs Benedict. Yours look so good that they make me want to try them.

Snooky doodle said...

what a nice plate .

Amy Gillespie said...

Don't feel bad. The other day I licked cake batter off the spatula and then realized it had raw egg in it. Oops.

culinography said...

Ohhhh.... you poor thing. Good for you for having the strength to back away. As amazing as this looks, I'm not sure I've have had the strength to do it without so much as a taste.

Anonymous said...

Eggs benedict is my all-time favorite breakfast. I've made homemade hollandaise, trying each time to cut the amount of fat, but I highly recommend a Knorr or McCormick sauce mix. You can use Smart Balance & skim milk to make it even healthier, and it's still rich & yummy. And if you cook your egg through, you'll be able to join hubby in eating this great breakfast. Dorothyntoto

Crosby said...

Thanks for sharing the recipe. I love eating muffins for breakfast because they are very nutricious, and as you can see they are very easy to prepare. My hasband calls them viagra online because they arise his energy and keep him awaken

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Steve Miller said...

I read a review in Generic Viagra labs and as well eggs are very good for health in small portions to much egg could cause to get to much calories in blood stream.
I like to eat them with white rice.