Eggs Benedict is one of my favorite brunch dishes, and I have tried many different variations of this dish. Down here in Florida I think skies the limit when it comes to an eggs benny!
The History of Eggs Benedict
I believe that it's origins were somewhere around 1890, Eggs Benedict was first served in New York City at The Waldorf Hotel. It was known to be a hangover cure, then turned out to be a whole lot more. It was a dish that became very popular.
Eggs Benny the Tarnished Apple way is the only way to go from here! (of course). When it comes to making My Eggs Benny you have to start with a good base, it could be an English muffin, which is a good traditional way to go or you can go with brioche, rustic Italian bread, you could really put your own spin on this. There are so many choices.
I chose to use my fluffy buttermilk biscuit.
(place recipe link here)
Next step would be what kind of protein are you going to use? You can go to a smoked salmon, bacon, ham and of course Canadian bacon. (If you like your veggies, you can use spinach, tomato with some fresh asparagus cooked until just tender).
I thought I would go with Rosemary ham, it’s very much a part of my English heritage. My mother loves to get thinly sliced rosemary ham to make cobb sandwiches, when she has company over for lunch. It’s a beautiful tasting ham with that woodsy herbiness of rosemary.
Next we need eggs, the quality of eggs are very important in this dish. It really makes a difference with fresh eggs. You can tell the freshness of the eggs by the color of the yolk which should be nice, plump and yellow. The egg white should be snuggly wrapped around the egg yolk. If you see any abnormalities in the eggs, than do not use them. Meaning any strong discoloration or smell. However, if you find a double yolk that's good luck!
You will need 3 eggs for poaching and you will need 3 egg yolks for the Hollandaise Sauce. So let’s get started!
Hollandaise Sauce
Prep Time: 10 min.
Ingredients:
3 fresh egg yolks
1 stick of warm melted butter
1 tsp. Dijon
Pinch of salt & pepper
1 tbsp. freshly squeezed lemon juice
Large measuring cup
Hand blender
Directions:
Separate your yolks from your whites, then set the whites aside for another recipe.
Add the yolks to a large measuring cup, then add the Dijon, salt & pepper and lemon juice. The lemon juice really brightens up the eggs and makes them a beautiful light yellow color.
Heat up your stick of butter in the microwave or over the stove top. you want to make sure it’s melted and warm. If you make it too hot you may scramble the eggs.
Start whipping the eggs with the hand blender, then slowly incorporate the butter while you are whipping the eggs. When the butter is completely incorporated into the eggs. You should have a beautiful luscious Hollandaise.
It should have a creamy, silky look to it. Then set it aside.
Poached Eggs
Prep Time; 8-10 min.
There is a knack to the perfect poached egg. You want a nice thick runny yolk. So let’s get started.
Ingredients:
3 fresh medium eggs
1 medium pot of hot boiling water
1 slotted spoon
1 tbsp. white vinegar
3 small ramekins
Paper towel
Directions: (I always add an extra egg in case one does not turn out or it breaks).
Start your pot of water on a high heat. Add 1 tbsp. white vinegar, it helps the eggs stay together.
You will need 3 small ramekins, to crack each egg in. When the water is come to a boil, use your slotted spoon to create a whirlpool in the boiling water, then carefully drop each egg in.
It should take about 2 or just a wee bit over 2 minutes. Have the paper towel ready, take out each egg and drain the access water on the paper towel.
Protein:
You will want to put a small frypan on the stove on med-low heat. just to heat it up. Add a tbsp. of butter drop the ham in to warm it up the butter. Take the ham out and drain it on a paper towel.
This is where we put it all together!
Cut the warm biscuit in half, add the warmed ham over top of the bottom biscuit, top with one poached egg, then spoon some of that luscious Hollandaise sauce over top. If you have a little chives or parsley to sprinkle over top for color that will finish My Eggs Benny off nicely.
The whole recipe takes 25 minutes, that is from making the Hollandaise sauce to poaching the eggs and putting everything together. Let me know if you have any questions, and how this recipe turns out. Send pics, would love to see them!
Love my microgreens fromYourUrbanMicrogreens.com Thanks again Diane!
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