Post by: pianoman9701 on July 28, 2016, 08:21:24 AM
Start with three fresh eggs - the fresher the better. Carefully crack the eggs into a small 8 oz bowl and set aside. The yolk and circular albumen sac need to be intact. In a small saucepan, put 2" of cold water and 1/2 teaspoon of salt, cover and put on high heat. When the water comes to a boil, turn it down to medium-low, spray the surface lightly with Pam/spray cooking oil and gently pour in the eggs immediately after spraying - this keeps the eggs from sticking to the bottom. Cover the pan and cook 3 minutes for completely uncooked yolks or 4 minutes for partially uncooked yolks. Remove with a slotted spoon or skimmer and separate the extraneous white material, leaving only the oval eggs. Put them on a plate and again drain off excess water.
For Eggs Benedict, you'll need an English muffin for each 2 egg serving, a slice of ham or Canadian bacon or bacon slices, and hollandaise sauce. Heat or cook the meat and put off to the side.
Hollandaise Ingredients:
4 ea large egg yolks
1 stick of butter (1/4 lb)
1 TBLS Lemon Juice
1/4 Tsp cayenne pepper
Other Benedict Ingredients and instruction/1 serving:
Two poached eggs
One English muffin
Two Slices of Ham, Canadian bacon (not really from Canada), or four slices of bacon
Fresh parsley sprig
Tomato Slice
Smoked paprika - optional
Roasted Jalapenos - optional
Directions:
Sauce - Put the butter in a small saucepan on medium heat. While the butter is heating, combine all of the other ingredients into a blender and pulse a couple of times just to mix them evenly. When the butter boils, start the blender on the lowest speed and very slowly/gradually add the butter until it's all in there. Then increase the blender speed and blend for approximately 1+ minute or until the mixture emulsifies, turning thick and creamy. Immediately transfer the contents of the blender into a smaller bowl.
Plating: Toast and butter the English muffin and place the halves side-by-side in the middle of the plate. Place the cooked meat on the muffins, put the drained poached eggs on the meat, and spoon the sauce over the eggs. Lightly sprinkle some smoked paprika on top. Garnish the plate with a small sprig of parsley and thick sliced tomato or split cherry tomatoes.
Notes:
1. For increased flavor and to add nuttiness, allow the butter to slightly darken on the stove before adding to the blender. It should not get to dark brown, however or the sauce will taste burned.
2. Roast some jalapenos on the stove or grill until the skin turns black and the flesh is soft. Split the peppers and remove the seeds with a teaspoon. Put halves between paper towel and press gently for 10 seconds to remove excess moisture. These can be added to the blender AFTER emulsification - just pulse 10-12 times so they stay chunky and any moisture is absorbed by the sauce. Or, the sliced halves can be put on top of the sauce after being spooned over the eggs and meat.
3. If you cook the meat first, then make the Hollandaise, stick the English muffins in the toaster, then poach the eggs, you'll be sure to do everything correctly and have a great end result
Post by: quadrafire on July 28, 2016, 08:30:34 AM
Post by: Taco280AI on July 28, 2016, 08:31:13 AM
Post by: Angry Perch on July 28, 2016, 08:37:14 AM
Post by: dmv9 on July 28, 2016, 09:44:19 AM
Post by: pianoman9701 on July 28, 2016, 09:49:12 AM
Very good. But I use a lime instead of lemon.
The make your own damn contribution to culinary excellence! :chuckle:
Post by: Katmai Guy on July 28, 2016, 10:18:41 AM
Post by: JDHasty on July 28, 2016, 11:18:46 AM
Another option for meat is left over pulled pork, smoky and delicious
Or a third pound of Dungeness Crab meat
Post by: gilroym on July 28, 2016, 11:30:18 AM
Post by: Evil_EdwardO on July 28, 2016, 11:33:35 AM
Another option for meat is left over pulled pork, smoky and delicious
Or a third pound of Dungeness Crab meat
I used to get the crabs benedict at the Satellite in Spokane until they took it off the menu. :drool: :drool: :drool:
Post by: pianoman9701 on July 28, 2016, 12:08:21 PM
Post by: Mike450r on July 28, 2016, 12:18:46 PM
Two nonstick muffin pans with a tablespoon of water in each cup, crack an egg in each cup and put in oven at 350 for 10-12 minutes. Two dozen perfectly poached eggs done at the same time.
Post by: Carl on July 28, 2016, 12:20:09 PM
What are we cooking tomorrow? :EAT: :IBCOOL:
Carl
Post by: NRA4LIFE on July 28, 2016, 12:22:17 PM
Post by: pianoman9701 on July 28, 2016, 12:59:09 PM
Thanks Pman,
What are we cooking tomorrow? :EAT: :IBCOOL:
Carl
Boiled Maine lobster tomorrow night. $6.99/lb plus shipping from Seattle. I got a bargain!