Benedict Breakfast w/ House Hollandaise.
Quick and Easy.
 |
| Reduction |
Eggs benedict is all about the hollandaise sauce and making it from scratch is the only way to do it. That phoney yellow stuff you can buy at the store has the consistency of paint and will be picked for a try hard in a second. Its worth taking the time to make your own and with my recipe it will be done in no time!
So you're probably wondering what's the secret to this hot emulsified creamy sauce? Well it's all about the reduction!
A reduction can be any reduced liquid. The reason why we reduce liquids is to gain a stronger more intense flavour and this is definitely needed to make this buttery sauce carry a punch. For our hollandaise sauce we're using vinegar, bay leaves, eschalots and a couple of juniper berries- just to shake things up a little. The reduction is where you can add your mums favourite tastes. You can add some thyme, or tarragon if she likes a herbier taste but i like to keep it simple with just a touch of spice.
Recipe for my eggs benedict for TWO!
*You will need a food processor for this recipe.
Reduction ingredients:
100 ml white wine vinegar.
1 eschalot sliced
1 bay leave
4-6 peppercorns
2 juniper berries
Remainder ingredients:
100g HOT melted butter.
1 egg yolk.
4 eggs
2 english muffins
4 slices of ham or smoked salmon
handful of rocket
Method:
1. Place a saucepan of water on the stove and bring it to the boil. This will be for poaching your eggs.
2.To prepare the reduction place all ingredients in a saucepan and leave to simmer for 4 minutes then strain.
3. Moving quickly onto the hollandaise sauce, place the egg yolk in the food processor and 2 table spoons of the strained reduction.
4. Melt the butter so that its hot and ready to go.
5. Add a splash of the butter and blitz the ingredients to bring the egg up to temperature.
6. Add 1/3 of the remaining butter and blitz, then slowly add the rest and blitz to form a slightly thick emulsified creamy hollandaise- keep in a warm place.
7. Add two tablespoons of vinegar to the pot of pre-prepared boiling water.
8. Bring the flame down to a simmer and poach 4 eggs, by swirling the water and cracking the egg in the middle. See video demonstration here. How to poach an egg.
9. Meanwhile toast your english muffins.
10. If your using ham quickly toss it in a pan to get it warm, otherwise place your smoked salmon on top of the muffin followed by your poached egg.
11. To get your hollandaise warm again add a tablespoon of the poaching water to the sauce and whiz it for a further 30 seconds before pouring the sauce on-top of your muffin and egg.
12. Serve! Preferably in bed with a large coffee.
Eggs benedict is a sure way to impress mum this Sunday! Serve it in bed and your bound to have a winner for breaky or brunch!
