|Picture from here.|
Saturday, February 4, 2012
This post is for Sandy Norelli, who was kind enough to write on my blog that she was glad I was back after a writing hiatus. It's nice to know someone noticed I was gone.
Why did I stop writing? It boils down to this:
Thus happened my abrupt withdrawal from the blog hemisphere. I still cooked and posted on my Facebook page, but my real blog slowly starved.
I am back again, and with a yummy Eggs Benedict for today. I was flipping through the MasterChef Cookbook and saw their foolproof way of poaching an egg, which involves cooking it in its shell first. Cooking the egg briefly in its shell brings it to room temperature, which helps it keep its shape while poaching and also speeds along the cooking of the egg white so that the egg yolk does not overcook.
If you haven't ever poached an egg or have had poaching disaster, it's fun to try out a new technique.
I also wanted to try making a blender hollandaise sauce, which is a fast and easy way to make hollandaise sauce. Simply Recipes, which is one of the most comprehensive and reliable food blogs out there, had a recipe which I used.
I didn't have the traditional English muffin and Canadian bacon, so I just used a piece of crispy, warm toast and some perfectly fried bacon as the foundation for my silky egg and lemony, buttery sauce.
Eggs Benedict (for 4)
Hollandaise Sauce (see recipe below)
2 English muffins, split in half
4 Canadian bacon
Make the hollandaise sauce (see recipe below) and set aside in a warm place, such as on the stovetop if you have a place to set things down, or next to the stovetop.
Fill a wide pan halfway with water and add 1 tbs. of vinegar. Bring to a low simmer over medium heat.
While the water is heating, heat another skillet over medium heat. Add Canadian bacon and warm through on each side. When heated through, turn off the skillet and set aside.
When the water is barely bubbling, add the whole eggs in their shell for 10 seconds.
Remove the eggs from the water. Crack the egg on a flat surface into a small bowl or ladle and then add the egg back into the water in a continuous tilt. Repeat with the remaining eggs, making sure to space them apart, so they don't touch.
While eggs are poaching, toast English muffins. When done, put one half of an English muffin on an individual plate and place a piece of Canadian bacon on top of each English muffin half.
Poach for three minutes. Remove from the water with a slotted spoon and pat the bottom of the egg in the spoon on a paper towel to remove any excess water.
Place the egg on a toasted English muffin with a piece of Canadian bacon on top.
Top with hollandaise sauce and serve immediately.
3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.