22 March 2012

Eggs Benedict


A perfectly poached egg is a beautiful thing. And when that egg is a fresh, home-raised egg, with thick shells, and sturdy yolks, it begs to be made into the perfect poached egg dish. Eggs Benedict.

Back bacon

Eggs Benedict is only difficult in timing the poached egg, the sauce and the back bacon to be all ready at the same time. But if you have three hands, or an assistant, it's a beautiful thing to start a spring morning with:
6 eggs
Hollandaise sauce
back bacon (Canadian bacon)
3 English muffins
white wine vinegar
sea salt and pepper to season
Do the following things simultaneously:
1) Make the Hollandaise sauce.

2) Fry the back bacon in a pan over medium heat, flipping when a nice brown develops.

Back bacon

3) Bring a 3 inches of water in a pot to a boil. Add 1 tbsp white wine vinegar. Crack an egg into a coffee mug, and gently lower that egg into the boiling water. Repeat with the other eggs. Retrieve the eggs the moment the whites turn completely white. (2-3 minutes). Any longer, and you won't get beautiful, soft yolks.

4) Halve and toast the English muffins.

Ok. So now they're all ready at the same time. Place the bacon on top of the English muffin. Place the poached egg on top of the bacon. Season with salt and pepper. Drizzle on the Hollandaise sauce. And top with a few capers. No problem.

Eggs benedict

Serve. Delicious, perfect breakfast.


1 comment:

Carole said...

Hi there, this is a really nice post about eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

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