Sunday, 29 November 2009

• Recipe: Oeufs Benedictine

   

  Okay, so I lied.  I thought I was able to wake up early enough to make breakfast, but it became more of a brunch.  I was determined to make eggs benedict today to bring you a bit of the dire needed Food Love, especially at times like these when you're feeling unwell.  But anyway, it was remarkable!  The best breakfast I have ever had.  I think this might be a favorite breakfast of mine to eat and make. 

  Ingredients

  
  

  1 tsp white vinegar

  large egg

  toasted sour dough english muffin (or you can use whatever you like; I just love sour dough)

  1 batch hot hollandaise sauce

  proscuitto

  Directions:
  

  First, prepare the Hollandaise sauce.

  

  Hollandaise Sauce | 5 tbsp butter, 3 egg yolks, 2 tsp water, 2 tsp lemon juice, salt, pepper (makes 1/2 cup sauce)

  In the top of a double boiler combine beaten egg yolks, water and lemon juice.  Whisk together and add 1-2 tablespoons butter.  Place over hot water (not boiling out of control) and stir continuously.  Continue adding the butter a tablespoon at a time while whisking vigorously. (My arm felt like it was about to fall off.  Remind me next time to get someone with strong arms to whisk for me.)  Add salt and pepper to taste.  Continue whisking vigorously until hot and thickened. Remove from heat.  If your Hollandaise becomes too thick, add a teaspoon or two of warm water and whisk well.  Set aside and warm it back up later over low heat on the stove top.

  

  Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the egg into a small bowl. While the water is boiling, split the muffin and toast them.  Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

   

  Spread some sauce on one of the muffin halves, scrunch a slice of proscuitto on top, then top with an egg.

  

  Spoon over the remaining hollandaise, a dash of cayenne, sprinkle some chopped fresh parley and serve at once.

  What's your favourite breakfast?

   

  • 11:36 AM
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