Sunday, March 13, 2011

Sunday Brunch #2 - Eggs benedict


Eggs benedict are without doubt one of my favorites, if not my favorite breakfast dish. Whenever I go to Chez Cora, I always end up ordering their mushroom and brie egg benedict. Yummm! What better way to start your day than with a nice, runny egg covered in a rich and creamy hollandaise sauce? That's why I decided to dedicate my Sunday Brunch #2 to eggs benedicts! It was time consuming, but oh so worth it!

I thought about taking pictures through the whole egg poaching process, but it was just too labor-intensive. Instead, I found a really informative video on Youtube on how to poach an egg:

Egg benedicts with mushrooms and ham
Makes 4 servings

4 slices Canadian bacon or ham
4 eggs
2 English muffins, split and toasted
1 cup white mushrooms, sliced
1 teaspoon of olive oil

For hollandaise sauce:
1/2 cup butter
3 egg yolks
2 teaspoons fresh lemon juice
hot water
salt to taste


1. In a skillet, sauté the mushrooms with the olive oil until cooked. Season with salt. Set aside.
2. Brown ham slices or Canadian bacon in skillet over medium heat. Top English muffins with ham, sauteed mushrooms and poached eggs.
3. Pour hollandaise sauce on eggs.

For hollandaise sauce:
1. Melt and clarify the butter in a saucepan. Clarifying simply means skimming off the white solids floating on top of the melted butter. Set aside.
2. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk egg yolks. Continue to whisk until egg yolks thicken and lighten (about 5 minutes). Remove from heat.
3. Gradually pour in the clarified butter (one teaspoon at a time) while whisking yolks constantly. Add lemon juice and salt to taste. If sauce is too thick, add 1-2 tablespoons of hot water. (I added 3 tablespoons and my sauce was too thin).


The egg benedict was served with roasted potatoes and tomatoes. If only these
were easier to make...I'll probably make it every weekend!


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