Valentines breakfast, Eggs Benedict
Eggs Benedict
I’ve got good news and bad news. The good news is Valentines Day is this Saturday. The bad news is Valentines Day is on a Saturday. That means it is an all day event. The best way I can think of to start off the day is with the brunch classic Eggs Benedict.
Like many classic dishes, there are multiple legends as to its origin. Eggs Benedict does not disappoint. The two most credible origins are attributed to a hung over stockbroker and commodore both named Benedict. I’ll leave that debate to the scholars and just enjoy the dish.
In its simplest form, Eggs Benedict consists of a split and toasted English muffin, topped with Canadian bacon or ham, a poached egg and a nappe of hollandaise sauce.
Hollandaise Sauce
The sauce is the trickiest part. Therefore, I will spend the most time on this step. If you follow a few rules you will do just fine.
The first rule is don’t rush the sauce. I can make a Hollandaise sauce in about 3 to 5 minutes. At work when you have 5 tickets in the rail all expecting their food in 6 minutes, 3 to 5 minutes is an eternity! If you take 10 to 15 minutes don’t be ashamed. The goal is to make a good sauce.
The second rule is heat is both your friend and your enemy. You need heat to cook the sauce but too much and you will have scrambled eggs.
The third rule is not so much a rule but a statement. Do not be tempted to buy your sauce from a mix. I will be very disappointed in you.
Here is the list of ingredients needed.
Hollandaise Sauce
¼ cup white wine
1 Tbsp. white wine vinegar
3 each egg yolks
6 oz. butter, room temperature (clarified is traditional but not needed)
To taste Salt and white pepper
To taste your favorite hot sauce
To taste lemon juice
Combine the wine and vinegar in a small saucepan and reduce to about 2 or 3 tablespoons.
Set up a double boiler. A double boiler is a saucepan with about an inch of boiling water and a bowl a few inches larger. There is only one irreversible mistake, scrambling the eggs. The double boiler will help prevent this.
Double boiler or else…
I recommend using the double boiler because you must cook the eggs gently and this is the best way to do that. However, when you feel confident or daring and want to live dangerously, you can try some techniques we use in the restaurant. I have used an open flame, a flat top and a grill. I have even seen one cook use the deep fryer! Maybe you should leave those techniques to the professionals.
In the work bowl of the double boiler add the egg yolks, wine mixture and a pinch of salt. Start whisking this off the heat until the mixture starts to lighten up. You want this whisk in a little air to act as insulation.
Now lets put this over the saucepan with the boiling water, reduce the temperature to a simmer and continue to whisk.
To whisk or to whip?
There is an argument in many kitchens whether you are using a whisk or a whip. It is whisking or whipping. I’ll tell you a secret. I DON’T CARE! As long as you know what I am talking about, does it really matter whether you pronounce it tom-A-to or tom-ah-to?
Here is the dangerous part. When the heat is on, you cannot stop whisking, or scramble. If the pan gets too hot, scramble. If you take the pan off the heat to let the dog outside, scramble. Once you put the eggs on the heat you are committed!
This is where the workout begins. You must constantly whisk the eggs on and off the heat until the eggs are cooked. I said on and off the heat because your eggs will get too hot if you spend the whole time on the double boiler.
Continue to whisk this mixture until it is light, airy and has lightened in color. Now take the bowl off the heat and start to incorporate the butter one tablespoon at a time. Be sure the previous lump is whisked in before you add the next lump. If the butter doesn’t seem to be melting put the bowl over the heat for a few seconds, just until the butter begins to melt again.
Whew! the danger is over. No scrambled eggs right? Great! Lets taste the sauce, add more salt if needed and add the pepper, lemon juice and hot sauce to taste.
Eggs
To poach the eggs I’m going to give you a list of equipment first. I find the right tools make poaching easier.
Tools
A 12 inch non-stick sauté pan
1 rubber spatula
1 slotted spoon
1 clean, lint free towel or napkin.
Ingredients
2 or 3 cups Water, enough to fill the sauté pan. Tap water is fine, filtered water better.
¼ cup Vinegar, any will do except balsamic. I use apple cider vinegar
1 pinch Salt
4 each eggs
By the way this recipe serves two. The kids can have cereal!
Bring the water, vinegar and salt to a simmer in the sauté pan. Slowly crack the eggs into the water. But this has it’s risks. Here is another way. Grab 4 ramekins and spray them with no-stick cooking spray. Crack the eggs into the ramekins. One egg per ramekin, please.
Take one ramekin and lower it into the water at an angle. Be careful the water is hot. Let some of the water flow into the ramekin. The egg will start to set fairly quickly. When it has, pour the egg into the water. Repeat this with the other eggs.
Meanwhile, split the muffins, toast and lightly butter. Also warm up the bacon. A sauté pan works best. Just a light sear is needed.
Once the egg whites are about halfway set, take the rubber spatula and push the blade underneath the egg. Just to make sure it hasn’t adhered to the pan. I also like to flip the egg over at this point. It will cook more evenly.
Poach the egg to your liking. I like mine where the whites are just set and the yolks are still runny. Use the slotted spoon to gently lift the egg out of the pan and onto the towel. I like to dry my eggs a bit, it helps the sauce to stay on the egg and not run off.
Plating
Very simple, place the muffin halves on the plate, nook and crannies up. Place the bacon on the muffin, the egg on the bacon and the sauce on the egg. Dust it with a bit of paprika and serve.
I like a little more to my breakfast. After you heat the bacon sear off a couple of slices of tomato. Place that between the bacon and the egg in your stack. I also like to serve this with a side of blanched and sautéed asparagus (or prefer to blanche then grill the asparagus.)
Variations
The more I researched the variations, the more I found. Here is a list of the most popular
Eggs Florentine – replace the bacon with wilted spinach.
Eggs Norwegian – also known as eggs Hemingway, Copenhagen, Royal and Montreal. Substitute the bacon with lox style smoked salmon.
Eggs Chesapeake or Maryland – replace the bacon with a crab cake.
Irish Benedict – uses corned beef hash and Irish soda bread.
You may need a little practice to make this dish but I think you can handle it. The sauce is a little tricky but it is not difficult. Be patient and do not over heat.
Good luck and I am sure your loved one with appreciate your efforts to start your Valentines day.
~T
