Sunday, March 25, 2012

Eggs almost Benedict

History says that one day a certain Benedict was bored with her usual breakfast and then decided to create something new. The other  version also involved a Benedict, but the story is slightly different, as you can read here. Both have something in common: creativity and New York.

My oldest son, who was born in New York, is the one who asks me to prepare Eggs Benedict when everything else on the weekend breakfast menu sounds boring to his 7-year-old ears: cereal, smoothies, cereal bars, yogurt, pancakes and waffles somedays just won't make it to his plate.

It all started when we were meeting with friends at the California Village Cafe, and he was interested in what I've ordered and not his kids' blueberry pancakes. Since then, brunch means eating Eggs Benedict. And since then I've had to find my way on poaching eggs to the perfect texture and carefully piling it up over Canadian bacon, the round bottom of a burger bun and maybe something else on the top. You can use any bread, the traditional English muffin, or brioche. I've even seen eggs over a round nest of puff pastry.

Happy Sunday!

Eggs Almost Benedict

I just use free-range eggs from vegetarian-fed hens, and I use every opportunity to advertise the benefits of a great quality of life for the chickens. Hollandaise sauce is optional. There are plenty of easy recipes online, like this one by Alton Brown that I might use if I have plenty of time.  I am searching for one that takes something other than eggs, like tofu. There are tons of recipes of how to poach an egg around cookbooks and the web. For me, this is the one which worked better.

free-range eggs
white wine vinegar or lemon juice
Canadian bacon or Smoked Nova Salmon Slices
halves of whole wheat hamburger bun
kosher salt to taste
favorite fresh herb to sprinkle

Slowly grill Canadian bacon in a skillet and toast bottom of a burger bun.

In the meantime, fill a medium skillet with water. When the water is boiling, add some drops of vinegar or lemon juice. Vinegar will help the egg white hold together, giving a firm texture to the egg. Lemon juice will not have the same results, but it makes the white softer.

Carefully crack the egg into a small dish and transfer it at once to the water. Lower the heat to medium-high. It takes 1 1/2 to 2 minutes for the egg to be ready, with a soft yolk. Take the egg with the help of a slotted spoon or a ladle and pour off the excess water, then transfer it to a plate lined with a kitchen towel.

Compose the plate with the bun, Canadian bacon and the poached egg. Very important: Do everything fast so to taste the egg while it's still very hot! Sprinkle herbs on top, if desired.

No comments:


Related Posts Plugin for WordPress, Blogger...