Eggs Benedict

Difficulty ***

Eggs Benedict is a step by step process. Many do not attempt it because of the Hollandaise Sauce. Do not be afraid.

1 package English Muffins (6)
20 Eggs
1 Pound of Ham
Salt and White Pepper to Taste
3/4 tsp lemon juice
1 Pound of Salted Butter (Do Not substitute Margarine)

Step 1. Place Ham into oven to heat thoroughly

Step 2. Hollandaise Sauce

Melt Butter into liquid and set aside.
Heat water in a double boiler to boiling. You can also utilize a pot of water and a metal bowl placed over the pot to fit snugly. In the metal bowl mix together 8 egg yolks, 3/4 tsp lemon juice, 3 dashes of Tabasco. Place bowl onto boiler to allow steam from pot to heat bowl. Use a hot-pad to hold the bowl to avoid burning fingers from steam. Using a wire whisk, whip yolk mixture until the eggs yolks begin to scramble. Just as they begin to thicken slowly stir in about half of the melted butter keeping the heat on the bowl. Add Salt and White pepper to taste. Continue to add butter in until the desired consistency is achieved. The entire pound of butter may not be needed. Once consistency is reached, remove from heat, and set aside.

Step 3. Utilize Egg Poacher to poach 12 eggs cooked to Medium

Step 4. Toast English Muffins.

Step 5. Remove Heated ham from oven and slice into 1.5 ounce portions.

Place Toasted English Muffin halve on plate and top with portioned ham. Place Poached egg on top ham. Pour a liberal amount of hollandaise sauce over the top. Sprinkle paprika and garnish with fresh sprig of parsley.

Tips: Melt the butter very slowly. No high heat in this recipe. Once you have heated the water to boiling on the stove, reduce the heat to a slow simmer. Make sure the egg mixture does not get too hot or cook too fast. High heat will cause the sauce to separate instead of blend. Slow is key here.
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