How do you make eggs benedict?greenspun.com : LUSENET : Cooking & Crafts : One Thread
I have heard of this all my life but never can remember to order it when out to see how it is done, enlighten me please.
-- mitch hearn (firstname.lastname@example.org), March 30, 2002
This is a serious question, I looked at recipes on google and found 3400 entries useing every thing from chili peppers to pineapples to pecans. Just the basic original recipe is what I am looking for.
-- mitch hearn (email@example.com), March 30, 2002.
First you have to make the hollandaise sauce. Now some people will go nuts and start wringing thier hands at making hollandaise. They vision double boilers, seperated sauce and the whole meal ruined. There is nothing to making it once you know the secrets. I have never used a double boiler, and have never lost a sauce yet! Besides, it's only cooking...not brain surgery. They just need to lighten up! There is a mock hollandiase and one done in the blender, but honestly, they don't have the flavor or consistancy of real hollandaise. Here's how I do it:
The secrets: a wooden spoon and a heavy pan and low heat. Have handy a couple tablespoons of boiling water and a wire wisk (just in case the sauce does break you can usually revive it). It is imparative not to push things. Take your time and keep the heat on low, add the butter a piece at a time, and stir constantly and you will have the perfect sauce! It sounds time consuming but in reality only takes about 10 minutes-start to finish.
In a sauce pan put in 4 egg yolks, 2 Tablespoons lemon juice, couple dashes of salt and mix it all toghether. Put on low heat and start adding 6 Tablespoons of butter (you can use margarine, but it is not as good tasting). Add the butter 1 T. at a time and don't add the next piece until the first one has almost dissolved into the sauce. Cook and stir the sauce until it thickens. It will have the consistancy of sausage gravy. Do not let it boil! If it should separate it will do so toward the end of the cooking. If this happens it is because you either did not stir, added the butter too fast, or the heat was too high. If it does separate, wisk in with a wire whisk 1 or 2 T. of the hot water and whisk like crazy. When done set aside. You can even make this the night before and refrigerate. To use after refrigeration, put back on low heat until just barely warm and wisk in 1 T. hot water with a wire wisk. Ok, now on to the rest..the hardest part is over!
Eggs benedict is sort of an open face sandwich. So, toast an english muffin and lay open on a plate (you will have two open face sandwiches). Top each with either a slice of sauted ham or canadian bacon (I have also used turkey and it was great!). Top with a poached egg (but you can use a fried egg if you really hate poached). Then top with a spoon of hollandaise sauce. I sprinkle on some paprika and parsley on top just to make it look really nice. That's all there is to it!
-- Karen (firstname.lastname@example.org), March 30, 2002.
resident chef here...
1 package English muffins 12 slices Canadian bacon 8 oz. grated Swiss cheese 12 eggs 2 cups milk black pepper, to taste Cayenne pepper, to taste Hollandaise Sauce Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese.
Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in refrigerator overnight.
Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving. This recipe is from the culinary cafe in new york, and its great.
-- Kristean Thompson (email@example.com), March 30, 2002.
Although those aren't "real" eggs benedict I am going to give it a try next time. They sound interesting! Thanks, Kristean!
-- Karen (firstname.lastname@example.org), March 31, 2002.
I have no Canidan bacon so I am going to try it with sliced ham. 10-4.
-- mitch hearn (email@example.com), March 31, 2002.
I make mine like Karen's recipe. I love them! I'm going to try your version Kristean, looks interesting. It looks like a good one to use when you have lots of company for breakfast. (Time saving) Thanks!
-- cowgirlone in OK (firstname.lastname@example.org), March 31, 2002.