Eggs benedict
Ingredients: - ½ English breakfast muffin - 1 egg - 1 slice of soccer ball ham - 1t butter - Dash of vinegar
Hollandaise sauce ingredients: - 30g butter at room temperature - 15ml cream - 1 egg yolk - 2t lemon juice - Âź t dry mustard - 1/8 t salt - Sprinkling of cayenne pepper
Method: To prepare the hollandaise sauce: Step 1: Place a medium sized metal bowl over a medium saucepan that is Âź filled with water; the metal bowl should not touch the water. Step 2: remove the metal bowl, put the saucepan lid on, and bring the water over to boil using high heat. Then uncover the saucepan and reduce the heat to very low so that the water is hardly simmering. If the water is simmering then it is too hot and will cook the eggs and curdle the sauce. Step 3: Place the egg yolk in the metal bowl and place over the saucepan while continuing to whisk the egg yolks for one minute.
Step 4: Cut the butter into small cubes and place them in the bowl one at a time while whisking the sauce continuously, when each butter is incorporated completely then add another cube. This should take roughly 10 minutes, do not cook the sauce for too long otherwise it may curdle. Step 5: The hollandaise sauce will begin to thin when you start adding the butter. If it begins to separate or curdle, it can be saved as long it is not very grainy and the eggs have not set. After that, gradually add the cream while whisking constantly. Step 6: Remove the metal bowl from the saucepan and place it on a heatproof flat surface. The cooked hollandaise sauce should have the consistency of a very lightly whisked thickened creamy sauce. After this whisk in the lemon juice, dry mustard and salt.
To assemble eggs Benedict: Step 1: Place a small saucepan over the heat with the water filled (roughly 5cm). Add a dash of white vinegar to the saucepan. Step 2: When the water is almost simmering, whisk the water in a fast whirlpool motion. Then crack the egg on the ladle and lower it into the saucepans water. Step 3: Cook the egg for roughly 2-3 minutes and remove the egg from the boiling water. Make sure to check the runniness of the yolk before taking it out of the saucepan.
Step 4: Toast your English muffin with ham on top, after that carefully put your poached egg on top of the ham and drizzle the hollandaise sauce over the egg, add any garnishes if desired.
Analysis of my styled eggs Benedict:
The colour of my eggs Benedict was a nice and vibrant colour as I had the colours of yellow, green, red and white. These colours made the setting more appealing as it blended in with the table setting and garden patch. The setting of the photo was elegant and tidy, there were no leaves or food lying around and the bench was a nice pristine colour to finish the layout. As I zoomed more in to the camera the food not only looked more edible but it doubled in size aswell which made it look more visually appealing towards the viewers. I used some garnishes such as the spinach to match the colour of the background, the tomato on the side was to show the vibrant rays of sunlight shining onto my dish and the herbs to make it feel more like it was apart of the garden. The only prop that I used for my dish was the rectangle charcoal black plate as it went well with the garden theme for my eggs Benedict.