Woke up today morning with a great thought of how I would love to dig into an eggs Benedict with a creamy,sinful, decadent, soul-inspiring homemade hollandaise sauce melting in my mouth with a touch of collar bacon. I made that dream come true.I put on one of my favorite collection of music – saxophone acoustic cover songs of jazz and started prepping my camera as well as the simple ingredients for this brunch dish.

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FYI: “I totally need a pro-bono camera assistant, so I could get more Vlogs out”.

Eggs Benedict is an american brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg; and hollandaise sauce.

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Here is my version of “a classic Eggs Benedict”.

Prep time: 15 mins  Cook time: 15 mins

Serves: 3 pax

INGREDIENTS:

For the Hollandaise sauce:

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  • 3 egg yolks
  • 1/4 cup of melted butter
  • 1-1/2 tsp of white vinegar
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • water in a saucepan /sufuria
  • con-strainer

INGREDIENTS:

For Pouched eggs:

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  • 3 eggs
  • 1-1/2 tsp of white vinegar
  • water in a sauce pan

Others:

  • Slices of a baguette bread {Or English muffins}
  • slices of bacon
  • slices of avocado.

INSTRUCTIONS:

First challenge- poaching the eggs.

1 -There’s no great skill involved, just a cool little trick. Place water into a sufuria, add in the white vinegar and bring it to simmer. Crack one egg at a time in a different cup, then swirl the water in a clockwise motion using a spoon, then slowly drop the egg into the water. Keep twirling the water, till the egg white covers the yolk. Allow it to sit for 3 -1/2 mins so as to get a slightly runny yolk.

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2. Once all poached, place the eggs on a paper towel to drain the excess water.

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Making the hollandaise sauce.

3. Bring water to a boil -different sufuria- Place a constrainer on top of the small sufuria, place the bowl with the egg yolks and start to whisk the yolks together.

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4- slowly, add in the melted butter, bit by bit as your continuously whisk, till you get a “Mayo” thick consistency. Seasons it with salt and black pepper, and continue mixing them together. If too thick, add a table spoon of warm water and mix -3 to 5 mins.

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5. Set the hollandaise sauce aside. Making the collar bacon.

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Assemble everything together.First slice a baguette bread, place it at the bottom of the plate, + a slice of bacon + a pouched egg + a thin slice of an avocado + the hollandaise sauce

= A classic Homemade Eggs benedict

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Finally spoon the decadent, sinful sauce all over the top of the egg. It should be pretty thick. See the tiny flecks of black pepper? Mmmmmhh!!.

Hello, Luscious. Oh, man. My salivary glands are squirting across the room right now.

FYI:

1.The most important thing is for both the eggs and the Hollandaise to be hot, so be sure to plunge the poached eggs back into the hot water just before serving.

2. Heat the plates in the micro-wave or oven {1 -2 mins} for a little while before serving -just be sure to warn your guests about the hot plates.

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Love and Love

TD.

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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