Friday, July 30, 2010

Eggs Benedict

Good morning to all!!! Happy Friday everyone, another week is in the books and I hope everyone has a great weekend! Today’s brunch recipe is dedicated to my brother and sister in-law, Nicki and Ryan. They love this one as did the people of Chicago; it was always the number one seller at all the restaurants I worked at. Eggs Benedict, this will be the traditional recipe but you can always mix it up. Variations include Crab Cake Benedict, Portobello Benedict and many others as well. I always find that you can mix up any recipe, as long as you are not baking. So anyway here we go on another adventure, as always just have fun!

Thank You


Eggs Benedict

Hollandaise Sauce

Eggs- 12 (yolks only)
Butter- 2 pounds (clarified)
White Pepper- ½ teaspoon
Paprika- ½ teaspoon
Salt- 1 pinch
Red Hot; Hot Sauce- ½ teaspoon
Worcestershire- ½ teaspoon
Lime Juice- a dash

Method to the Madness

1) In a sauce pot add water and salt and bring to a simmer. In a stainless steel mixing bowl add egg yolks, and put it on top of the simmering water. Whisk for 2-3 minutes until yolks thicken. Be careful you don’t want scrambled eggs. They should have a nice smooth, thick consistency.
2) Remove from simmering water and continue whisking, slowly add butter in batches. The sauce should double in size.
3) Add seasonings, set aside. Keep at room temperature until service.

Brunch time

English Muffins- 8
Canadian Bacon- 8 slices
Eggs- 8

1) In a shallow pan add water, a pinch of white vinegar, and salt, bring to a gentle simmer. Poach 8 eggs until over-medium 3-4 minutes. In a sauté pan or griddle warm up Canadian Bacon.
2) Toast 8 English muffins and butter. Top the muffins with the Canadian bacon, then the poached eggs and finally the Hollandaise sauce. Garnish with a sprinkle of Paprika, served with a side of fruit. One full muffin per person; serves 4

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