Eggs Benedict - Recipe INGREDIENTS EGGS BENEDICT • ½ English Breakfast Muffin • 1 x Egg • 1 x Slice of Soccer Ball Ham • 1t x Butter for Muffin • Dash of Vinegar HOLLANDAISE SAUCE • 30g of Butter (at room temperature) • 15ml cream • 1 x Egg Yolk (slightly beaten) • 2t x Lemon Juice • ¼ x Dry Mustard • 1/8t x Salt • Cayenne Pepper
METHOD HOLLANDAISE SAUCE 1. Quarter fill a medium sized saucepan with water and place a heatproof glass bowl over the top (the bowl should not touch the water) 2. Remove the bowl, place the saucepan lid on and bring the water to the boil over high heat. Then uncover, and reduce the heat to low so the water is barely simmering (very little movement). If it is too hot, the egg yolks will cook too much and the sauce will curdle. 3. Place egg yolk in glass bowl and place over the pan. Use a whisk to whisk the mixture constantly for approximately one minute. 4. Gradually add butter (one small cube at a time), whisking constantly, only adding another once the previous one is incorporated into the mix completely. Do not cook the sauce for too long or it may curdle. (should take approximately ten minutes in total) 5. Once butter is added, the sauce will begin to thin. After about the third cube, emulsion will establish and the sauce will begin to thicken again. If it begins to curdle/separate, it can be saved as long as it isn’t too grainy and the eggs haven’t set. If this occurs, remove bowl from the pan immediately. Place the bowl over a larger bowl filled with cold water and ice cubes to cease the cooking process. Continue to whisk, to cool the sauce which will eventually bring it back together. 6. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Continue to whisk in lemon juice, dry mustard and salt.
EGGS BENEDICT 1. Fill a small sized saucepan (approximately 5cm) with water, and place on the heat. Add a dash of white vinegar to the water 2. When the water is almost simmering, whisk in a whirlpool motion (it helps egg stay intact), crack the egg into a ladle and lower into water 3. Cook for about 2 -2 ½ minutes, and then remove from water to check runniness of yolk with finger. 4. Toast the English muffin and top with ham 5. Place egg on top 6. Top with cayenne pepper 7. Present as desired 8. Photograph finished product
PHOTOGRAPH ANALYSIS The photograph above consists of a popular dish amongst many countries, Eggs Benedict. The image incorporates vivid colours in which captures the attention of the viewer. The food looks all natural and fresh, all combined together in a way that makes it appealing. A variety of garnishes are used within the photograph. The leafy garnishes as well as the tomato provide the dish with much more of a fresh appeal. This is also supported by the background as it is taken in front of a garden, as shown by the greenery behind the dish. Garnishes are logical selections as they complement the flavours of the Eggs Benedict. There is use of a circular black plate in contrast to brown polished wood. The differing style of utensils and background adds a sense of visual interest. This photograph was taken in natural light as shown by the sun directly hinting upon the dish itself, creating even more of a vivid effect. A medium close up shot of the food was also taken, accentuating in great detail the appetising food.