Eggs Benedict

 

Prep Time: 45 minutes

Cooking Time: 10 minutes

Feeds: 4 people

Tools: Medium metal bowl, whisk, medium pot, slotted spoon, fine mesh strainer, coffee filter, toaster

 

The dish that we are preparing is classic eggs benedict, but once you master this, you can easily change it up. The image included is a delicious lobster and arugula eggs benedict. I have done steak and eggs benedict, crab and avocado, and countless others. It really comes down to thinking about what your special someone really enjoys.

 

4 ea.                English muffins

8 ea.                eggs

8 slices          back bacon

 

for the hollandaise:

4 ea.                egg yolks

1 lb.                butter

1 cup              white wine

1 tbsp.            minced shallots

½ tsp.                        whole peppercorns

1 ea.                bay leaf

1 tbsp.            vinegar

1 wedge         lemon, juice only

TT                   Lea & Perrins

TT                   Tabasco

TT                   S&P

 

To poach the eggs:

1 tbsp.            vinegar

 

• The first step in making eggs benedict is preparing for the hollandaise, and that begins with clarifying the butter
• To make clarified butter slice the pound of butter into 4-5 chunks and place in deep pot, in medium heat
• While it is melting, set up the fine mesh strainer with the coffee filter inside,  place over the top of a heat proof  1 lt. container
• The butter is first going to melt, and then begin to separate, with the water steaming off, the milk solids sinking to the bottom, leaving the fat to clarify, this will take about 10-15 minutes, depending on how high you are cooking it, look for the butter to foam twice, the first time as it simmers, the second time as the milk solids begin to brown slightly and separate, when you see that foam the second time, and a slight browning around the outside of the pot that’s a sign that your butter is clarified, now you must move quickly
• Quickly and carefully pour the butter through the filter into the container, letting gravity drain the fat, while keeping the milk solids trapped in the filter, set aside clarified butter, discard milk solids
• Now it’s time to prepare the wine reduction for the hollandaise
• In a small pot place the white wine, minced shallots, bay leaf, and vinegar
• Bring the white wine mixture to a simmer and let simmer until reduced to about ¼ of it’s original volume
• Once reduced, strain through a fine strainer
• The clarified butter and the white wine reduction can be prepared ahead of time and refrigerated until needed
• When ready to make the hollandaise place a medium pot with water on the stove, about half full (this can also be your egg poaching pot!)
• Ensure your clarified butter is warm, at least body temperature
• Place the egg yolks in the stainless steel bowl and add the white wine reduction
• Whisk the egg yolks with the reduction, place over the pot of hot water and continue to whisk vigorously, you are to cook the mixture by slowly bringing up the temperature, without scrambling the eggs, keep whisking! Once the mixture thickens like a light custard remove from heat
• Using some help, or steadying your bowl, very slowly add the warm clarified butter to the egg mixture while whisking vigorously. You are creating an emulsion and must whisk to combine
• Continue to whisk in all of  the butter as the hollandaise begins to take shape
• Once hollandaise is thickened, it’s time to adjust the flavoring
• Squeeze the juice of the lemon wedge in, followed by a splash of Lea & Perrins and Tabasco.  Finish with salt and pepper and keep in a warm environment, until ready to serve this must be served quickly, *hollandaise should be prepared to order, and not be stored for any longer than one hour
• Time to finish off your eggs benedict
• Slice the English muffins in half and toast in toaster
• Heat your 8 slices of back bacon (or lobster, or meat of choice)
• Now, place 1 tbsp. of vinegar in your pot of boiling water
• Using your slotted stir the water slightly
• One by one, crack the eggs into the pot gently
• Cook the eggs to your desired liking, generally about 2-3 minutes for soft, 3-4 for medium, and 5+ for hard
• Lay the English muffins down side by side, top with back bacon,  use the slotted spoon to remove the eggs and place on top of the back bacon
• Cover the eggs generously with your delicious hollandaise and serve with your wife’s favorite sides and hot cup of coffee

 

Most importantly, clean up after yourself and do the dishes! Nothing spoils the surprise more than having to clean up after your messy husband.