BRUNCH
ALLY KILPATRICK YEAR 11 2018
May 2018 - Week 1 - Term 2
EGGS BENEDICT Eggs Benedict on sourdough bread served with smashed avocado, bacon, balsamic glaze and handmade hollandaise sauce
HOLLANDAISE SAUCE Hollandaise sauce made from scratch over the stove top. Quick and easy can be made in 20 minutes.Â
FRESH Made using the most fresh ingredients for the best flavour.
Making Eggs Benedict and hollandaise sauce Eggs Benedict Ingredients
Hollandaise Sauce ingrediens
Sourdough bread 1 egg 2 rashers of bacon Dash of vinegar Avocado Rosemary flowers Paprika Balsamic glaze Dash of canola oil
HOLLANDAISE SAUCE
30g butter at room temperature 15ml cream 1 egg yolk (slightly beaten) 2t lemon juice 1/4t dry mustard 1/8 t salt Sprinkling of cayenne pepper
Begin by placing a stainless steel bowl over a medium sauce pan quarter filled with water making sure it doesn't touch the water. Then take the bowl off and place a lid over the saucepan and bring it to the boil. Once water is boiling reduce the heat to low so the water is just simmering. It must not be too hot as the egg yolk may cook too much and the sauce will curdle. Place the egg yolk in the bowl and place over the pan. Use a wire balloon 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 incorporated completely. (It should take about 10 minutes in total to add it all.) Do not cook the sauce to long or it will curdle. 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 Gradually add the cream, whisking constantly. 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.
BRUNCH MAGAZINE
Equipment Needed Saucepan & frying pan Stainless steel bowl Slotted spoon Green, red and brown chopping board Bowl Plate Chef's knife Butter knife Ballon wire whisk Toaster
SAVING THE SAUCE
If the sauce begins to curdle or separate, remove the bowl from the pan immediately. Place the bowl over a larger bowl filled with cold water and ice cubes to halt the cooking process. Continue to whisk, to cool the sauce and bring it back together. If this doesn’t work, place 1t lemon juice in a medium glass bowl and add tablespoons of the curdled sauce. Whisk until the mixture combines and thickens and the emulsion is reformed, then whisk in the remaining sauce a little at a time.
POACHING THE EGG
To poach the egg place a saucepan with roughly 5cm of water onto the stove and add a dash of white vinegar. When the water is almost simmering start to whisk the water in a whirlpool motion. This will help the egg to stay together. Crack an egg into a bowl and slowly lower it into the water. Cook the egg for 2 1/2 - 3 minutes. Remove the egg from the water and test the yolk by slightly pressing on it (making sure to wash your hand before doing so).
assembling eggs Benedict
Gather 2 rashers of bacon on the red chopping board and cut off any unwanted fat. Place a fry pan onto the stove on medium heat. Pour a dash of canola oil into the pan. Once the pan has heated up place two rashers of bacon into the pan and cook. Cook for 3 minutes on each side or until it looks crispy and golden. Once cooked take off the heat and place onto brown chopping board. Place one piece of sourdough into the toaster. Whilst toasting cut 1/4 of avocado on green chopping board and put it into a clean bowl. Take a fork and "smash" the avocado until is resembles a paste like consistency. Once the sourdough has toasted place onto the plate and smear the avocado onto the bread like butter. Gather bacon and place on top of the avocado and the same with the egg. Then carefully spoon your hollandaise sauce over the eggs, bacon and avocado. Lights sprinkle paprika over the hollandaise sauce Place rosemary flowers carefully onto the top of the egg and bread. Place one line of balsamic glaze onto the plate allowing to slowly drip down the plate. Lastly clean up any mess on your plate and serve. Issue 27 | 234
BRUNCH MAGAZINE
FINAL PRODUCT + food analysis
By Ally Kilpatrick BRUNCH MAGAZINE
The photo of the eggs Benedict was taken out side using natural lighting as it showed the vibrance of the colours on the place and of the dish. It is taken from the front as it clearly shows off the different layers of the egg Benedict. The photo is taken at a herb garden near a rosemary plant to show the freshness of the ingredients. The background does not take focus away from the dish as it is subtle and the rosemary plant helps acknowledge the fact that the flowers were hand picked and are fresh. The few flowers in the background help to keep with the colour sense of the photo. The bright colour of the plate makes the image feel like summer including the healthy herb garden surrounding. The sauce dripping off the edge of the bread shows that the dish is hand made and it not done professionally by a cafe. The balsamic glaze on the outside of the pale lets the person eating the dish decided whether or not they would choose to included that aspect into their meal on their personal preference. The egg yolk, paprika and bacon all complement each other and make sure not one aspect is standing out. All colours of the dish in the image blend and co-orporate with each other the only colour that pops on this image is the blue plate this N Oimage. MADIC | 24 therefore attracts readers to the