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Tuesday, January 23, 2007

Recipe For Eggs Benedict


2 English muffins, split, toasted and buttered
4 thick slices ham or bacon, slightly warmed
4 poached eggs (lightly poached if preferable)
1/2 cup Hollandaise Sauce

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water.

I must admit to stealing this recipe but you can't really get any better than an Eggs Benedict breakfast...If you prefer Dirk Benedict then you can always watch Celebrity Big Brother or repeats of The A-Team on UKTV Gold!

2 comments:

  1. George Black3/06/2007 1:23 AM

    Hurrah for Eggs Benedict. Try this with parma ham or proscuttio for a change. Also eggs florentine is a great veggie alternative where you use spinach instead of ham. Top tip: wilt the spinich in a frying pan with a bit of butter or olive oil, easier and tastier than steamed.

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  2. Thanks for your tip George.

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