Eggs Benedict
Food Analysis
The image above, is a photograph of a world know dish named Eggs Benedict. The image above withholds an array of summer colours, ranging from yellows, pinks, greens and reds. These colours within the dish give it a fresh vibrant feeling. The way the sauce has been drizzled over the meal as well as the included garnishes of chilli flakes and pepper, portray the dish as a warm meal. By stacking the food and using a tilted camera angle, an element of height was added to the dish to enhance the size of the meal. The garnishes are neatly placed, and the small tomatoes give the image a sense of symmetry, creating an overall neat and presentable dish to be displayed in the image. The garnishes used in this dish include; chilli flakes, cracked pepper, basil and cherry tomatoes. These garnishes enhance not only the dish but the image. It improves the overall look of the dish, therefore making the dish more aesthetically appealing. The garnishes are used to also create an element of colour and texture as well as demonstrate and overall theme of fresh and healthy food. The background is a plain white to enhance the colours used within the dish as well as show the contrast better the black plate. There were no props used as the image is a portrait of the dish itself. The lighting is warm, creating a yellow glow around the image. The image is taken from above to give a full sense of all of the ingredients. The light is coming from above to surround the dish and highlight the plate.
Eggs Benedict Ingredients 1x slice of sourdough 1x egg 1x ½ an avocado 1x slice of smoked salmon Dash of cracked pepper Dash of chilli flakes Hollandaise sauce 30g butter at room temperature (cut into cubes) 15ml cream 1 egg yolk (slightly beaten) 2t lemon juice 1/4t dry mustard 1/8 t salt Equipment 1x saucepan 1x glass bowl 1x slithered spoon 1x whisk 1x small bowl Method 1. Place a heatproof glass bowl over a saucepan that is Ÿ full of water. (Makes sure the bowl is not touching the water) 2. Remove the bowl and place the saucepan and water over high heat un till the water boils. 3. Once brought to a boil reduce the heat so it is simmering. Place the bowl over the saucepan. 4. Place the egg yolk in the bowl and whisk the egg for 1 minute 5. Whilst whisking the egg place one cube of butter into the bowl. Once the cube has melted place the next cube in the bowl. Continue this step un till all butter is combined with the picture. 6. Gradually add the thicken cream whilst still whisking 7. Remove the bowl from the saucepan and place on a heat proof surface. 8. Add the lemon juice, dry mustard and salt and whisk. 9. Place the sauce aside to thicken 10. Place the slice of sourdough into the grill on low heat 11. Using the same saucepan, place it over medium heat until the water begins to simmer. 12. Add a dash of vinegar to the water 13. Using the whisk create a small whirlpool in the centre of the saucepan 14. Crack the egg into a small bowl then gently into the centre of the whirlpool 15. Cook the egg for around 2 ½ - 3 minutes 16. Using the slithered spoon scoop the egg out of the water and place on a sheet of paper towel 17. Remove the sourdough from the grill and place on the plate 18. Cut the avocado into small slithers and place on the sourdough 19. Next place the salmon on top then the egg 20. Drizzle the hollandaise sauce over the top and garnish with cherry tomatoes, chilli flakes, cracked pepper and parsley.