Category Archives: Cuisine

Eggs Benedict

Eggs Benedict


Eggs Benedict-016

Eggs Benedict has been on my blog list for a long time but I was always intimidated by two things…the egg poaching and the hollandaise making. I’ve never poached an egg in my life and I always think of hollandaise sauce as being finicky and easy to ruin (Spoiler alert: it is). Well, this weekend we conquered both fears and it was SO WORTH IT. Eggs Benedict is the perfect brunch food…it’s the ideal balance of egg, ham and muffiny bread. What sets the dish apart, however, is the buttery, decadent hollandaise sauce that finds it’s way into every bite. We used Alton Brown’s recipe as our inspiration and thought the directions for the bready platform and the hollandaise were well worth the work. We found the directions for the egg poaching, however, to be needlessly complicated and we found another recipe to work much better. If you’ve been intimidated by Eggs Benedict like we have you should conquer your fears and make this!

Eggs Benedict-030 Cordon Negro Brut, Freixenet
Rating: 8.0 out of 10.0

We did a brunch recipe so obviously…mimosas! To be honest, you really don’t need to be tooooo concerned about a good sparkling wine when you’re making a mimosa. That being said, I thought this was a good one! Great carbonation and quite dry which is a must for a good mimosa. I’ll buy this one again!

Eggs Benedict-010

Classic Eggs Benedict

English Muffins and Hollandaise from this recipe.
Poached eggs from this recipe.

This recipe makes 8 muffins or enough for 4 people

Ingredients:

Yeast Based Eggs Benedict Foundation Platform (English Muffin):

Poached Eggs, recipe follows
Hollandaise Sauce, recipe follows
8 slices Canadian bacon, julienned

Yeast Based Eggs Benedict Foundation Platform:

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats

Poached Eggs:

4 quarts water
1/4 cup white vinegar
1 teaspoon kosher salt
8 large eggs

Hollandaise Sauce:

3 large egg yolks
1 tablespoon water
1/4 teaspoon kosher salt
1/2 teaspoon ground cayenne, divided (or a bit less depending on how spicy you like!)
3 to 4 tablespoons freshly squeezed lemon juice strained, divided
8 ounces cold unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon sugar

Directions:

Yeast Based Eggs Benedict Foundation Platform:
Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
Heat the oven to 400 degrees F.
Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.

Poached Eggs:
Heat the water: Fill a large saucepan about 2/3 full with water and bring to a boil.
Take the water down to a simmer: Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won’t be rolling.
Crack the egg into a small cup: Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
Add vinegar to the water.
Ease the egg into the water: Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer.
Cook for 4 minutes.
Remove the egg: Use a slotted spoon to remove the egg from the water.
Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel.

Hollandaise Sauce:
Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.

To build Eggs Benedict:
Put the Canadian bacon in 10-inch saute pan set over medium heat. Cook, flipping once, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a slice of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.

Eggs Benedict-010

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