This morning, I tried my hand at Eggs Benedict. Surprisingly, the most difficult part was not the Hollandaise sauce, it was the poached eggs! The keys to the sauce were whisking like crazy and adding a little hot water to keep it from getting too thick. You have to be aggressive when whisking the sauce! I don't have any special poaching pans or rings so I tried to just poach them freestyle in a pot of hot water. I poached them for 3 minutes, but when I tried to remove them from the water, they just fell apart! I ended up pouring the whole mess down the drain and fried some eggs in a little bit of oil. It wasn't exactly how I planned, but it worked out. Cooking sometimes is like the 2 minute drill in football. Time is ticking down and things aren't in your favor for a good meal, you need to take a deep breath and figure out how to change course for a successful outcome. There are always things you can do like frying the eggs when a recipe isn't cooperating! Be fearless!
Hollandaise Sauce:
4 egg yokes
1/8 tsp Worcestershire sauce
pinch of pepper
3 tbsp lemon juice
1 cup butter melted
1/4 tsp salt
Crest a double boiler by filling a pot about half way with water. Place a smaller pot or stainless steel bowl on top of the first pot and simmer over medium heat. Whisk the first four ingredients together then add the butter 1-2 tbsp at a time while risking vigorously! Add hot water by the tablespoon if the sauce is too thick. When all the butter is whisked in add the salt and remove from heat and cover to keep warm. You may have to whisk it again prior to serving.
Messy Eggs Benedict:
2 English muffins sliced and toasted
4 slices of Canadian bacon, browned
4 eggs fried in a 1tbps olive oil
Hollandaise Sauce
Assemble in above order and enjoy!
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