Eggs Benedict

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

Hollandaise Sauce
2 English muffins, halved horizontally
4 slices baked ham, Canadian bacon or 2 slices each of Prosciutto
4 whole eggs for poaching
2 tablespoons distilled white vinegar or apple cider vinegar
2 teaspoons sea salt
Parsley or chives, for garnish

Directions:

Prepare Hollandaise Sauce (see recipe below). Keep warm until ready to serve.

Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler, spread with 1 teaspoon butter. In a large frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface).

Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. To serve best-quality poach eggs, the poached eggs should be served as soon as they are pulled from the water and drained. They cool down quickly and once cold, they’re not as desirable.

Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with chopped parsley or chives.

Makes 4 serving.

Serving ideas: Try Smoked Salmon instead of the ham for brunch! We prefer  Prosciutto instead of ham  because of the deep flavor it adds to this dish!

Hollandaise Sauce:
If I am in a hurry and don’t have time to make homemade Hollandaise Sauce, I use Knorr Hollandaise Sauce mix found in most local grocery markets. Make it ahead of time and put in a small thermos to keep warm.
3 egg yolks
1 tablespoon freshly-squeezed lemon juice
1/4 pound (1/2 cup) unsalted butter, cut into pieces
1/2 cup white wine
1 tablespoon white vinegar
Coarse salt and pepper to taste

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). NOTE: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.

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