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Eggs Benedict w/ Classic Hollandaise
(serves two)
Ingredients:
4 Whole Large Eggs
4 oz. Melted Butter, Not Hot
4 Egg Yolks
0.75 tsp Salt
1 tbsp. (or to taste) Fresh Squeezed Lemon Juice
2 dashes Red Tobasco Sauce (optional)
2 split English muffins (or four slices brioche, whole wheat bread or bread of choice crusts removed & cut to 3-by-3-inch squares)
1 vine-ripened heirloom tomato, sliced to four 1/4-inch slices
1 cup Baby Arugula, lightly dressed in olive oil 1
4 slices Good Quality Sliced Smoked Ham (or Canadian bacon)
4 dashes Paprika (optional)
Gather your equipment.
1 – Pot filled w/ 2″ water & 1 Tbsp. Fresh Lemon Juice or White Vinegar
1 – Metal Bowl large enough to nest over pot
1 – Metal Whisk
1 – Metal Strainer
1 – Slotted Spoon
1 – Plate lined with paper towels
1 – Oven Mitt
4 – small ramekins, bowls or coffee cups
2 – Dinner Plates
Instructions:
Bring the pot of water to a gentle simmer, then turn down heat to low.
Crack 4 whole eggs, 1 each into small bowl, splash w/ a bit of lemon juice or white vinegar & set aside for poaching.
Toast your English muffins (or other bread) and hold warm. Warm the ham in the microwave for 30 seconds (or warm in oven). Hold warm.
Make the hollandaise:
Place the egg yolks, salt and lemon juice into bowl & whisk to combine. Place bowl over the pot of hot water & whisk constantly until yolks are thickened (about five minutes.)
If water is too hot, yolks will curdle so watch carefully that mixture stays silky.
If you notice yolks begin to look lumpy, remove bowl from heat immediately, whisk vigorously, turn heat off and return bowl to pot continuing as above.
Once yolks are slightly thick (think lemon curd) slowly drizzle in melted butter whisking constantly, until all butter is added. Remove bowl from heat, check seasoning, then strain hollandaise into glass measuring cup. (Note, if hollandaise is too thick, whisk in a tsp. or so of water to thin.
Set aside, keep warm & prepare poached eggs.
Poach Eggs:
Return water to a gentle simmer. Using slotted spoon stir water to create a whirlpool effect. Then gently, but quickly add all 4 eggs into the water. Cook on medium heat for 4 minutes for soft poached, 5 minutes for medium & 6 minutes for hard yolks.
Gently remove eggs with slotted spoon & transfer to prepared plate to drain.
Assemble the Benedicts:
Place two pieces of toast on your serving plate, top with sliced tomato, ham & arugula.
Gently place one egg on each slice, spoon hollandaise over top & dust w/ paprika if desired. Repeat with second plate and enjoy!
Blood Orange Mimosas
(serves two)
Ingredients:
1 Whole Blood Orange
1 750 ml bottle of Sparkling Cava or Cremant, well chilled (one full 750 ml. bottle of sparkling wine will make 6 mimosas, so either be prepared to drink the entire bottle, or have a stopper on hand to preserve bubbles until the next day)
Wash the blood orange thoroughly. Peel 2 strips of zest for garnish if desired, then cut orange in half and juice. Strain out pulp if desired & divide juice between
Top off w/ sparkling wine & garnish w/ zest (optional).
