Saturday, March 30, 2013

almost easter and i (nathalie) do hope that my husband will make eggs benedict for me. the first time i had them was for christmas on a sailboat near langkawi, malaysia. we had no fresh eggs for breakfast so we borrowed some eggs from our canadian friends on another boat. they decided to make eggs benedict for us and it was so good! very heavy, but delicious.... this easter we will have fresh eggs! leonoor, my blog partner, has chicken in her garden and they give 4 eggs a day, and... she lives almost next door!  photo: john dummer
recipe for eggs benedict,  basically poached eggs (*) with hollandaise sauce, a sort of warm mayonnaise.  this recipe works!

160 ml mayonaise
7 ml dijon mustard
a squeeze of lemon
15 ml white wine vinegar
1 teaspoon salt
60 gr. butter
4 toasted slices of bread,  originally 4 english muffins, split and toasted
4 slices of cooked ham
8 medium fresh free range eggs
8 tbsps chopped parsley

preheat the oven 10 160Âșc
whisk together the mayonnaise, mustard and lemon juice. 
fill a large pan with water, about 5 cm depth, add the vinegar and salt to the water, bring to a simmer over high heat, then reduce the heat to low.
spread butter on each slice of bread or muffin. 
melt the remaining butter in a frying pan and fry the ham slices for about 1 minute per side. 
place the ham slices on top of the slices of bread, arrange them on a baking tray and keep warm in the oven while preparing the eggs. 
crack the eggs into the simmering water and poach until whites are set and the yolks are set as desired, it takes about 3 minutes for medium set yolks.(*)
remove eggs with a slotted spoon and place them on the muffins. 
heat the sauce au-bain-marie, spoon the warm sauce over the eggs and sprinkle with the chopped parsley.

(*) about poaching the eggs, some people can poach an egg, some people can't, it's not easy that's for   sure.... i (leonoor) use a trick:
take a piece of aluminum foil, grease it with a few drops of sunflower oil and shape it into a sort of small  pouch. brake an egg in it, close and let it poach for 3 minutes, remove with a slotted spoon.

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