Monday, September 24, 2012

Egg Benedict For Sat Brunch

Made this for Brunch last Saturday.  It was a request that came from my elder son.  He loved the Hollandaise sauce but this sauce is laddled with butter so it is not advisable to consume too much.  And too much of it actually makes you feel 'je la' (Malay meaning sick).

If you do a google search, you would be able to find some You Tube video on how to prepare the sauce and also cook the egg.  Some chefs could handle 7-8 eggs all at one time in the pot and yet the eggs do not get overcooked.  Unfortunately, I am only able to handle 2 eggs at a time.  

I also omitted the lemon juice as my family prefers the sauce without it.

Egg Benedict Recipe (serves 4)

Hollandaise Sauce
3 egg yolks
120g butter, melted
2 tbsp lemon juice
cayenne pepper
Salt and pepper to taste

To make the Hollandaise Sauce
  • Whisk egg yolks over a double boiler on low heat till yolks becomes light in colour.  (Do not place on high heat as it will cook the yolks).  If the yolk thickens, add lemon juice to think it slightly.
  • Slowly whisk in the melted butter.  First in drops and increase to a slow drizzle.  Whisking constantly to ensure that the butter is incorpoated with the yolks. 
  • Season with cayenne pepper, salt and pepper to taste.
  • Keep sauce warm and set aside. (If sauce thickens, you can add 1tbsp of water to thin it.
8 slices - Bread of your choice
8 slices Ham or Bacon
8 eggs (must be very fresh)

To cook the Eggs and Ham
  • Spread some butter on bread and toast it.
  • Bring a big pot of water to boil.  Add 2 tsp of vinegar into the boiling water.
  • Heat up frying pan, pan fry ham or bacon till slightly brown.
  • Once the water is boiling, lower it to a simmer.  Crack an egg into a bowl and release it gentlely into the simmer water.  You can cook a few eggs at one time if you are able to make sure they don't over cook. 
  • Give the water a gentle stir to bring the egg whites together. 
  • Once the white is cooked and looks firm but the yolk is still soft inside, quickly remove eggs from the water.
For sides - Waffle chips/French fries/Salad

To Assemble
  • Place ham/bacon on bread and top it up with an egg.  Spoon warm Hollandaise sauce on the top of the eggs. 
  • Put waffle chips and salad at the side and serve warm.

1 comment:

John Paul said...

Looks very tasty! Will try it at home.