Ahh! Weekend mornings mean sleeping in…well, at least until 7 a.m. for me! That’s when my children come barging in and wake me up because, as they say, they are starving. I love Sundays because I can leisurely crawl out of bed and walk downstairs and make eggs Benedict. No scrambled eggs for my kids – they only want the best. Oh, how they are spoiled.
My children love the yolks hard, as do I. But a properly poached egg should be cooked, so when you break it open the yolk will just pour out of its shell. The hollandaise sauce should be rich and creamy, but be careful; it will break quite easily. Now, you could easily just go out to brunch and order it there, but there is nothing like fresh, homemade sauces that haven’t been sitting all morning in the kitchen.
Hollandaise should be creamy and buttery and should have a slight acidity from the lemon juice and when made just right can be quite a treat (at least once in a while you should indulge, right?).
Ingredients and method for the eggs:
- 4 quarts water
- 1/4 cup white vinegar
- 1 teaspoon kosher salt
- 8 large eggs
- Put 4 custard cups in a 6-quart sauté pan. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups start to move at the bottom of the pan.
- Adjust the heat to medium. Break the eggs, one at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups. Cook for 5 minutes each.
Ingredients for Hollandaise:
Combine the shallots, peppercorns, and vinegar in a small pan and reduce over medium heat until it is nearly dry.
Add the water to the reduction and strain into a stainless steel bowl.
Add the egg yolks and whisk over a simmering pot of water (a double boiler).
Cook whisking constantly until the yolks triple in volume and develop ribbons.
When done, remove from the water and gradually add the melted butter and constantly whisk.
Taste your sauce and add the lemon juice, salt and pepper, and cayenne
- 1 Tablespoon chopped shallots
- ½ teaspoon cracked peppercorns, optional
- 2 fl. oz. white wine vinegar or cider vinegar
- 2 fl. oz. water, as necessary
- 3 ½ oz. egg yolk (about 4)
- 12 fl. oz. melted or clarified butter
- 2 teaspoons strained lemon juice
- Salt to taste
- Cayenne (a pinch; I like some spice added)
- Either tarragon or dill
Traditionally, you are to use Canadian ham, but I use turkey breakfast patties. So you will need to sauté those as well.
To plate up:
- Place your English muffin with a slight butter glaze in the oven and toast.
- When done, place your ham or patty on the English muffin.
- Place your poached egg on top.
- Ladle your amazing Hollandaise on top of that and serve immediately.
Until next time…Samantha Bann
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