I chose to do the eggs benedict as I love them and it is something I never make. I varied the recipe slightly as I was cooking for a crowd, two of whom do not eat pork so I used smoked salmon to replace the ham (often done here on the west coast)
There were several people who not only poached the egg and made the hollandaise sauce, but also made the English muffins. I am afraid I bailed on that and bought the muffins.
My recipe for hollandaise sauce is from my text book from when I was going to college back in 1977 learning classic french cooking. This method is not for wimps as there is no double boiler you have to regulate the heat by pulling off and on the burner, and you need a good pot with a heavy bottom (which is what you will have if you eat these too often)
1 tablespoon of white wine vinegar
Juice of 1/2 a lemon
Fresh ground pepper
1/2 lb of butter Melted(yes half a pound)
2 egg yolks
Place vinegar, lemon juice and fresh ground pepper in a small heavy bottomed pot and reduce to half. 1 1 tablespoon of cold water, allow to cool.
Mix in the yolks with a whisk and return to a gentle heat and whisking continuously cook until they are thickened about the consistency of whipping cream. Remove from the heat.
Then very gradually whisk in the melted butter a little at a time until all the butter has been absorbed and it has the consistency of sour cream .
|The very rich very delicious sauce|
Poaching the egg. I read lots of hints of the best way to poach an egg in the traditional way, which was very important for this challenge. This was the method I settled on.
Bring water with a tablespoon of vinegar in a medium pot to a simmer. Drop a round cookie cutter in to the middle and then drop a whole raw egg in to the centre of the cookie cutter.
Cook for 3 minutes for a cooked white and a runny yolk. lift the cookie cutter out and then the egg with a slotted spoon.
|A perfect poached egg.|
|The finished Eggs Benedict|
|Pat with a very happy satisfied look on her face she got the first Eggs Benedict|