EGGS BENEDICT:
EGGS BENEDICT:
Hollandaise Sauce:
Ingredients: Equipment needed:
30g butter at room temperature
½ English breakfast muffin Digital camera
15ml cream
1 egg Tripod
1 egg yolk (slightly beaten)
1 slice of soccer ball ham Backdrop (can be fabric, tiles etc.)
2t lemon juice
1t butter (for muffin) Props (e.g. crockery, cutlery,
1/4t dry mustard
Dash of vinegar placemats, ornaments etc.)
1/8 t salt
Suitable pre-prepared garnishes
Sprinkling of cayenne pepper
METHOD: To prepare sauce: 1. Place a heatproof glass bowl over a medium saucepan that is quarter filled with water. The bowl should not touch the water. 2. Remove the bowl, put the saucepan lid on and bring the water to the boil over a high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be very little movement at all.) It is important that the water is barely simmering while making the sauce, if it is too hot, the egg yolks will cook too much, and the sauce will curdle. 3. Place the egg yolk in the glass bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 1 minute. 4. Add the butter, 1 small cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes in total to add it all.) Don’t cook the sauce for too long or it may curdle. 5. The sauce will begin to thin when you start adding the butter. However, once the emulsion is established, after about the third cube, it will begin to thicken again. If it begins to separate or curdle it can be saved as long as it isn’t too grainy, and the eggs haven’t set (see saving the sauce). Gradually add the cream, whisking constantly. 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. Whisk in the lemon juice, dry mustard and salt.
ANALYSIS: The dish has a fresh-looking background with different eatable plants and flowers around it. The lighting makes the dish stand out with the vibrant colours especially the fluoro pink flower. The hollandaise sauce stands out with the wooden colours of the plate and the wall around the garden. In away the surroundings give the dish a rustic look especially the fact that the sour dough crust blends in with the plate.
BY SAMUEL MCKECHNIE