30 December, 2022
Eggs Benedict With Hollandaise Sauce
Looking for a special breakfast? Then try Eggs Benedict. It’s a classic, savory breakfast featuring poached eggs, ham and homemade hollandaise sauce.
Eggs Benedict was invented at Delmonico’s — in the late 1860s by Chef Charles Ranhofer. The dish was named for a regular Delmonico’s patron at the time, Mrs. LeGrand Benedict.
When it comes to “boujie brunch foods” or American comfort food, eggs benedict is no doubt at the top of the list.
Eggs Benedict With Hollandaise Sauce
2 slices of 100% whole wheat English Muffin (per person)
2 medium to large eggs (per person)
4 slices of prosciutto (per person)
Open the English muffin into two parts and place two slices of prosciutto on each half.
Place them in a preheated 200 degree oven for about 5 to 10 minutes , or until the meat and muffin are warmed.
Making The Sauce
You need to temper the egg yolks (there cold or room temperature) so they don’t scramble, as well as adding the butter (warmed or hot) slowly enough so the emulsion holds without breaking.
What Is Tempering
Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. Tempering helps the two come together without the cold liquid breaking, which can affect the finish product’s look and texture.
Tempering eggs, in this case egg yolks, prevents the proteins in the eggs from binding together so they won’t clump together and scramble.
In the following photo it points out the small clumps that can form when the egg yolks are not tempered properly.
This recipe is sufficient for 2 plates of Eggs Benedict.
1 stick unsalted butter, melted
1 teaspoon lemon juice
salt and pepper to taste
In a 6 quart pot add water 1/4 way up. Bring water to a soft boil. Add yolks and lemon juice to either a large glass or metal mixing bowl.
Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing bowl from mouth of pot and replacing. Do not stop whisking.
Remove from heat and add butter slowly and whisk in. Next add salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a thinner sauce.
Using the same pot of water add 2 to 3 teaspoons of white vinegar. Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.
Do this with each egg. Remove pouched egg with a slotted spoon and place one poached egg on each slice of muffin prepared with the prosciutto.
Once the pouched eggs are over the muffins, spoon on some Hollandisie sauce and enjoy!!
You’ll also enjoy these plates with Hollandaise sauce.
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