Friday, September 25, 2009

Recipe: Easy Eggs Benedict

I know for most people easy eggs benedict  completely sounds like an oxymoron.  However, I have learned the key to preparing easy eggs benedict is  execution and a killer blender Hollandaise Sauce.

The most important thing is to get the egg yolks for the Hollandaise sauce in a small container that can be placed in a bowl of very warm water ( but not too hot) to warm  up the yolks before making the sauce.  The downside of using blender hollandaise sauce is that it gets cold very quickly.  Getting the egg yolks warm helps keep the sauce warm longer.  If you get everything out and into their respective pans this really does take less than 15 minutes to complete.  Don't forget to set the table as well.  Time to table is critical with this dish.

Give this a try and let me know how it works for you!

Eggs Benedict Recipe for 4 servings

4 eggs
2 english muffins
4 thinly sliced pieces of ham,  or use spinach, crab your choice

Hollandaise Sauce
3 egg yolks
1 Tsp fresh lemon juice
dash cayenne pepper
1/c melted butter

Pre-Execution Plan

1. egg yolks warming in water bath
2. English muffins in the toaster oven BUT not turned on yet
3. ham slices in pan to be warmed BUT not turned on yet
4. egg poaching pan on the burner warming the water BUT without the eggs
5. butter in the microwave BUT not yet melted

Execution Plan

1. Start the muffins in the toaster oven once the egg yolks for the hollandaise sauce are warm
2. warm the ham on the stove at a very low heat
3. Melt the butter for the hollandaise sauce approximately 90 seconds in the microwave
4. Add eggs to the poaching pan and poach eggs for about 3 to 4 mins
5. Add lemon juice, cayenne pepper to warmed egg yolks
6. Put muffins on the plate
7. Then add the ham
8. Then add the poached egg
 9. Take to the table
10. Using a hand held blender lightly beat the egg yolk mixture and gradually add the melted butter.  It should be a nice lemony color and slightly thicken
11. Take hollandaise sauce to the table and serve!

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