Eggs Benedict – Recipe Ingredients – Eggs Benedict
Ingredients – Hollandaise sauce
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1 slice of sour dough
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30g of butter at room temperature
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1 egg
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15ml of cream
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1t of butter (For sour dough, optional)
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1 egg yolk (slightly beaten)
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Dash of vinegar
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2t of lemon juice
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1/4t of dry mustard
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1/8t of salt
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Sprinkling of cayenne pepper
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Cherri tomatoes
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1/3 of an avocado
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Light sprinkling of pepper
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Hand full of baby spinach
Method: - Hollandaise sauce 1. Place a heat proof bowl over a medium saucepan that is fill with a quarter of water. The bowl shouldn’t touch the water when it is placed on top of the pan. 2. Remove the bowl, put the saucepan lid on and bring the water to a boil over high heat. Uncover the pan and reduce the heat to a lower slimmer, so there is barley and movement of the water, it is important that the water is barley simmering as it if the pan is to hot the eggs will curdle too fast. 3. Place the egg yolk in the bowl and place over the pan. Use a whisk to whisk the mixture constantly for 1 minute. Add the butter, 1 small cube at a time, whisking constantly and adding another cube when the previous one is mixed in completely. (It should take 10 mins in total to add all the butter.) Don’t cook the sauce for to long as it may curdle. 4. The sauce will begin to thin when you start adding butter, however, once emulsion starts, after about the third cube, it will begin to thicken again. Gradually add the cream, whisking constantly. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have a consistency of very lightly whisked thickened cream. Whisk in the lemon juice, dry mustard and salt.
Method - Poached egg and assemble of eggs benedict 1. Place a saucepan on the heat filled with 5cm of water or reuse the water used for the hollandaise sauce. Add a dash of white vinegar to the water 2. When the water is almost simmering whisk the water into a whirlpool (it helps the egg stay together), crack the egg into the middle of the whirlpool 3. Cook for about 2 ½ - 3 minutes and remove from the water the check the runniness of the yolk with finger. 4. Toast sour dough (optional). 5. Slice avocado into thin strips and place on the bottom of the sour dough, then place a handful of baby spinach on top of the avocado. 6. Place poached egg and cherry tomatoes on top. 7. Top with hollandaise sauce. 8. Sprinkle with black pepper. 9. Serve on desired plate. 10. Photograph.
By Hayleigh Peachey Year 11 Mrs Maclarty