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April 16th Holiday

NATIONAL EGGS BENEDICT DAY

I will disclose right off the bat that I did not actively celebrate this holiday. There were three reasons for this. First, the day before today’s holiday I literally ate breakfast food for all three meals. Two of which included ham (leftover from Easter) and I am not a big fan of ham. Therefore, the thought of more eggs and ham simply grossed me out. Second, I felt like death. Sickness has been circulating around the Dege household and my workplace lately, it was inevitable I was going to catch something at some point. Third, after reading up about poached eggs it appears to be a no no to consume them while pregnant. So, given all those factors I did not eat any Eggs Benedict today. I know, I am a failure. Instead to celebrate, I will share an EB recipe I found today that was highest rated on allrecipes.com

Ingredients

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Directions

1.     To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

2.     Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3.     Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

4.     While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5.     Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Dude, making this dish is no joke. There is a lot of work and skill that goes into it. I would just suggest going to a nice breakfast joint and having them do the dirty work instead, that way you don’t have to clean up either!

Total Cost to Celebrate: $0

Clip of the Day:

A visual tutorial:

 

P.S. – This guy is lazy because he doesn’t make his hollandaise from scratch.

 

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