Eggs Benedict

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Presenting the breakfast menu for my (Angelina) staycation in Capri by Fraser : Egg’s Benedict !!

I never had a chance to cook a full meal for my fiance because we don’t have our own space at the moment. Plus, cooking at home means having to cook for the entire family. Now don’t get me wrong that I refuse to cook for a family for 7 because I do cook for my family!!. It’s just that we are looking for a romantic getaway just for the both of us, enjoying a home cooked meal away from home. Check out our post on the location we chose for our staycation (Later).

{The menu for my Fiance}
Dinner : Beer Battered Onion Rings, Pesto Spaghetti with roasted pork belly and salad
Dessert : Microwaved salted caramel brownie with ice cream
Breakfast : Eggs Benedict

Prior to making the dish, I did loads of research and watched videos from Gordon Ramsay, Laura in the Kitchen and etc. I think the most difficult part of this dish is making the poached eggs(I succeeded in making 3 out of the 4 eggs i used). Eggs benedict is usually served with ham and English Muffins. In my case, I used normal burger bread because English Muffins are not sold in the local supermarkets in Singapore and I didn’t want to make them. I used bacon to add crispiness and saltiness to the dish. Of course it won’t be eggs benedict without the hollandaise sauce!!! The sauce is very delicate and must be used within 4 hours of making.

Here’s a video of Gordon Ramsay’s Eggs Benedict with Crispy Parma Ham

The recipe and technique I used is adapted from Gordon Ramsay and Laura in the Kitchen:

Ingredients:
2 English Muffins, halved
4 eggs
1 tsp vinegar
8 bacon

Hollandaise Sauce:
2 egg yolks
75g unsalted Butter, melted
1.5 tsp lemon juice
pinch of salt and cayenne

Instructions:
Hollandiase Sauce

  1. Bring a small pot of water to a slow simmer. In a heatproof bowl, whisk the egg yolks and lemon juice until pale in colour then put the bowl over the top of the simmering water. Make sure the bowl sits on the mouth of the pot nicely without touching the water.
  2. Whisking the egg yolk mixture continuously, slowly pour in the melted butter.
  3. When the mixture thickens (coats the back of the spoon), remove from the heat and whisk in salt and cayenne pepper.
  4. Set aside

Bacon and bread

  1. In a pan, fry your bacon until crisp. Set aside
  2. Use some of the oil from the bacon to toast the English muffins. Set aside

Poached Eggs

  1. Crack eggs individually into a shallow bowl.
  2. Bring a deep pot of water to a slow boil and add in the vinegar. Drop the eggs into the boiling water one by one. Cook for about 2 to 3 mins depending on the size of your eggs.

Finally on a serving plate, place the bacon on the muffin and the egg on the top once it is cooked. Spoon the hollandaise sauce over the egg and garnish with cayenne pepper.

Cheers,
thetwinfoodies

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