Tuesday, May 24, 2016

Eggs Benedict with Hollandaise Sauce

Breakfast is not a common thing around here. With everyone going their different ways and at different times in the morning we usually all just grab something and run. So the times we get to sit down and have breakfast is a treat. We love trying new things for breakfast. We decided to try Eggs Benedict with Hollandaise Sauce. It was wonderful. You just have to remember that you will need to eat these as soon as the Hollandaise sauce is done because you have to serve the sauce immediately or it will get a skin over it. It's a little tricky because you will need to be doing everything at once so it doesn't get cold. I would suggest toasting the muffin just as your start your hollandaise sauce.

The best time to start the sauce is while the tomatoes are roasting.

Eggs Benedict

2 Eggs, Poached
1 English Muffin (split in half)
3 Slices, thick bacon, cooked, drained and crumbled
1 Avocado, peeled, seeded and sliced thinly
1 Large Tomato, sliced semi-thick.
1/2 Cup Monterey Jack Cheese, shredded
Butter, Unsalted (no margarine)

Poach your eggs
Toast your English Muffins and butter the tops
At the same time heat a large frying pan and spray with cooking spray. Lay 2 slices of the tomato in the frying pan and sprinkle generously with cheese and fry until cheese is melted.

While your tomatoes are frying start the Hollandaise sauce and toast the muffins.

Hollandaise Sauce

3 Egg Yolks
1 TBS Water
1/2 LB of Butter, clarified (will explain in directions)
A little of the bacon grease
Smokey Paprika

Heat a large skillet and add butter a little at a time. Whisking continually until butter has melted. Continue added butter a little at a time, whisky until fully incorporated before adding the next butter. Continue until all butter is done.
Take from heat an let warm slightly. Use a spoon and scoop out the white bubble parts on the top of the butter and discard.
Pour the middle butter into a bowl, careful not to let the white part on the bottom go into the bowl. Discard the white part on the bottom.
Put a double broiler on the stove and put water so it's about halfway in the bottom broiler and heat water on high heat until warm. When it's warm (not boiling but warm). In the top put the egg yolks and the water and whisk. Do not let it cook. If eggs start to cook it will ruin the sauce. Add some of the butter and whisk until it's fully incorporated. Continue adding butter a little at a time, whisking each time until it's fully incorporated. Continue until all butter is incorporated. Add a spoonful of the bacon grease and whisk in until fully incorporated. Continue whisking until it's fully incorporated.

Serve immediately.

Put the muffin on the plate and then the fried tomato slice with cheese. Add the avocado slices and the poached egg. Pour some hollandaise sauce over the top and garnish with some bacon.