Egg Benedict (also known as egg Benedict) is a classic dish for many people around the world, especially at breakfast time, whether alone or with that special someone. The traditional accompaniment is usually hollandaise, and it can make the eggs even more delicious or spoil everything… It is important to learn how to make both recipes in order to impress family and friends with this culinary talent!
Makes 2 servings
- for the hollandaise sauce:
- 4 gems
- 1 tablespoon (15 ml) of freshly squeezed lemon juice
- 1/2 cup (115 g) unsalted butter cut into cubes
- cayenne pepper
- for the eggs benedict:
- 4 slices of canadian loin
- 2 muffins cut in half
- 1 teaspoon (5 ml) of white vinegar (optional)
- 4 eggs
- Salt and pepper to taste
- 3 or 4 sliced olives (can be stuffed, green or black)
- spicy paprika
- Fresh parsley to decorate
Part 1 of 3: Preparing Hollandaise Sauce
Step 1. Melt the butter
To do this, heat it in a wide-bottomed pan until it melts almost completely. Remove from heat and let it cool as you proceed to the next step.
If you want to further enhance the recipe, clarify the butter. This process consists of removing all the solidified fat (white and foamy part) after melting. This will make the sauce thicker, but also less rich in flavor. Another option is to leave this more solid part at the bottom of the pan and decide what to do with it when you pour the butter into the bowl
Step 2. Prepare a double boiler.
To do this, fill 1/3 of a pot with water and bring to a gentle boil. At this time, place a metal or glass bowl on top, but do not touch the bottom of it to the water. Such an indirect form of heat will prevent the sauce from burning. Likewise, it will ensure that he has the necessary alloy.
Step 3. It's time for the yolks and lemon juice
Add the 4 yolks and the tablespoon of lemon juice to the bain-marie bowl. With the help of a wire whisk, stir well until the mixture froths and becomes lighter. Another way to tell the point is to see if the batter is leaving marks on the surface. A person skilled in the kitchen will take about a minute or two to make the point. However, for a first try, calculating five to ten minutes is a good start.
From time to time, be sure to scrape the sides of the bowl. This will prevent the yolk from cooking
Step 4. Keep an eye out for the sauce not to cut
If the mixture gets too hot, this can easily happen. That is, it can separate into solids and liquids. If there is too much steam, remove the bowl from the heat and beat the mixture vigorously for 30 seconds to allow the yolks to cool slightly. Then put it in the pan again.
- It's a little tricky to get the temperature right the first time. To be sure, every minute, remove the bowl from the heat and beat the yolks.
- If the sauce starts to curdle, pour into another bowl and quickly whisk together with 1 tablespoon (15 ml) of ice water.
Step 5. Add the butter little by little, stirring vigorously and without stopping with the whisk
At first, the sauce will thicken easily; then it will be harder to mix. When this happens, pour in the butter even more slowly - too much of this ingredient can make the sauce curdle. This step may take from two to five minutes.
Once you accumulate more experience with the recipe, you can add the butter with a ladle or even in just two batches. As stated earlier, the sauce is in danger of curdling, but if you manage to do it well, it will result in a much more airy hollandaise sauce
Step 6. Correct seasonings and liquids
First, add salt and pepper to taste. Then, if you like, add a little lemon juice to give it a spicier taste. If the sauce is too thick, add some hot water.
Step 7. Before moving on to preparing the eggs, cover the bowl and place it in a warm place
Remember: cold temperatures can cause sauce to curdle.
If the sauce becomes too thick, add a few drops of hot water before serving
Part 2 of 3: Preparing the Eggs Benedict
Step 1. Fry the Canadian loin
For this, use a skillet over medium to high heat. Cook the loin for a few minutes, turning occasionally, until it begins to brown. Once ready, leave it in the pan to stay warm.
Canadian loin can be substituted for bacon or ham
Step 2. Toast the muffins after cutting them in half
You can use the oven yourself for this - put the cut side up. A tip is to spread a little butter before putting it in the oven.
Step 3. Half fill a non-stick skillet with water
Then bring to a simmer - until a thermometer reads between 71 and 82 °C.
One option is to add 1 teaspoon (5 ml) of white vinegar. This will prevent the whites from spreading in the water, but at the same time it will affect the flavor and texture of the egg
Step 4. It's time to break the eggs
First, break one egg at a time into a small cup. Be careful not to pop the yolk. Then place the edge of the cup gently into the pan - the water will enter the pan a little. Tilt it slightly until the egg slides into the pan. Repeat the process with the other eggs.
- If the water is boiling completely, stir it with a spoon to cool it down. However, do this before putting the eggs in the pan!
- If the skillet is too small, cook two or three eggs at a time. Otherwise, the egg whites will stick together.
Step 5. Cook the eggs for about three minutes until the whites are just soft - the yolks will still be soft
Then, pick up each egg with a foaming machine so that the water drains away.
Step 6. Assemble the dish
First, separate one or two muffin halves. Then put a slice of Canadian sirloin plus a poached egg on top of each one. Put the hollandaise sauce on top. Be generous! Finish with paprika and one or two slices of olives. Garnish with a little parsley on the side.
Part 3 of 3: Variations
Step 1. Prepare a vegetarian version of this dish
Instead of using the Canadian loin, saute a little spinach until it wilts and place it on top of the muffin. You will need about 4 cups of raw spinach for this recipe.
Step 2. Serve with asparagus
Steamed asparagus goes perfectly with Hollandaise sauce. Serve this vegetable as an accompaniment and drizzle the whole dish with the sauce. Finally, sprinkle with a little chopped basil to give it even more freshness.
Step 3. Use bacon and tomatoes
A well-known version of Eggs Benedict is using bacon in place of Canadian tenderloin. To further enhance the recipe, place a slice of raw tomato between the muffin and bacon.
Step 4. Use smoked salmon
Lemon juice is perfect with seafood! How about complementing the dish even more with a little chopped dill mixed with Hollandaise sauce?