Eggs Benedict
This elegant recipe comes in many variations in France. The classic American version — in bottom to top order — consists of a toasted English muffin half, a slice of browned Canadian bacon, a poached egg and hollandaise sauce. The French often use different types of cured meat (bacon strips, pancetta, prosciutto), and smoked salmon is also popular. Sliced bread (brioche, country loaf) may stand in for the muffin. Sometimes sauces other than hollandaise are used. The one thing that never varies is the poached egg.
So the first thing to tackle is, how to poach an egg? The technique I use to get the egg to hold its shape is: 1) bring a pot of water to slightly more than a simmer, 2) add a teaspoon of vinegar, 3) crack the egg into a small bowl, 4) use a spoon to create a whirlpool in the water, and 5) tip the egg into the whirlpool. If all goes well it will swirl around itself to hold its shape. Some bits of white will detach and float to the surface. The egg will sit at the bottom at first, rising to the surface after about 3 minutes — the time it takes to poach an egg with a runny center. If you’d like the center less runny, cook for an extra minute.
The eggs are poached one at a time and transferred to a plate to drain. But this is actually the last step of the recipe. You will first make the hollandaise sauce, next toast the muffins and cook the bacon, and only then poach the eggs. If making a large quantity of eggs, you can reheat them at the end by returning them for 15 seconds to simmering water.
Poached eggs are served as a brunch dish in France, possibly followed by a salad and some fresh fruit or a fruit tart. What to drink? Champagne is popular…
And how many eggs to serve per person? Plan on one for smaller appetites and two for hearty eaters. The quantities below will make 4 egg-topped muffin halves.
For the hollandaise sauce:
3 egg yolks (at room temperature)
juice of 1/2 lemon
1/4 tsp. salt
4 oz. (125 g.) unsalted butter (1 stick)
2 tsp. boiling water
For completing the recipe:
2 English muffins
2 tsp. olive oil
4 slices Canadian bacon
a large pot of water
1 tsp. vinegar
4 eggs
fresh herbs for decoration: chives, dill or cilantro
Begin by making the hollandaise. In a small mixing bowl, whisk the 3 egg yolks until well-blended.
Squeeze the half lemon through a sieve into a small cup. Add 1/2 tsp. of this juice to the yolks. Add the salt. Whisk again.
Melt the butter in a small saucepan. In a second small saucepan, heat some water to boiling. Keep it over the heat at a simmer.
Begin adding the melted butter to the yolks, teaspoonful by teaspoonful, whisking constantly. When the sauce begins to thicken, add a few more drops of lemon juice.
Continue in this way until all the butter has been incorporated. Stir in 2 tsp. of the boiling water. Taste to check the flavorings, adding more salt or lemon juice if necessary.
Place the bowl in a warm place, for example beside the stove, and proceed with the rest of the recipe.
Use a fork to divide the muffins into halves — this creates a pleasantly rough surface. Toast until lightly browned.
Heat the olive oil to sizzling in a skillet. Add the bacon slices. Cook until lightly browned on both sides. Set aside on a plate lined with paper towels.
Poach the eggs one at a time as described above:
1) bring a pot of water to slightly more than a simmer
2) add a teaspoon of vinegar
3) crack an egg into a small bowl
4) use a spoon to create a whirlpool in the water
5) gently tip the egg into the whirlpool.
Poach the egg for 3 minutes for a runny yolk, or 4 minutes for a lightly cooked yolk. Then transfer the egg to a plate lined with paper towels. Repeat until all the eggs are poached.
Now for the fun part — assembly. Place the muffin halves on plates. Top each with a slice of bacon, then with an egg. Spoon on the hollandaise. Decorate with herbs.
Serves 2-4.
Note: If your hollandaise sauce refuses to thicken, there is an easy remedy. Spoon 1 tsp. boiling water into a clean bowl. Add 1 tbsp. of the sauce. Stir to blend. Keep adding the sauce little by little until it thickens. Then gradually stir in any remaining melted butter.
