Eggs Benedict - Perhaps the world's best breakfast!
This has to be the perfect breakfast!
Ingredients
Egg Benedict
- 8 skiver parma ham
- 4 pcs poached eggs
- 2 dl hollandaise
- 2 pcs English muffin or ciabatta
Hollandaise
- 1 pcs egg yolk
- 1 tsp water
- 2 tsp white wine vinegar
- 100 gram butter
- a little lemon juice
- salt
Eggs Benedict is a recipe from the late 1800s. Poached eggs, crispy parma ham and the whole thing is topped with hollandaise. I get water in my mouth just at the thought. Imagine waking up on a Saturday or Sunday to have this served along with a good cup of coffee and a glass juice (or Mimosa). Then I had smiled broadly for the rest of the day. Learn this classic breakfast and surprise someone who deserves it with a perfect start to the day.
Step 1
To make this exactly right, use Engelish muffin. It also works with ciabatta. I have an incredibly good recipe for English Muffins. Make a portion and freeze the rest for some upcoming and wonderful breakfasts. Check the link here for the recipe English muffins - Sweet, airy and delicious English breakfast bread.
Prepare a pan with butter, this should melt and be ready (do not boil). Put on a slightly larger pan (for poaching eggs) and a pan with a little water for whipping hollandaise afterwards.
Step 2
Fry the parma ham in a frying pan. They are so thin slices that they do not need long. 2-3 min. When they are done, place them on a little drying roll so that any grease drains off.
Step 3
When the large pan of water boils, add 2 tablespoons vinegar and 2 teaspoons salt. Now you are ready to poach eggs. Hatch the eggs in separate glasses it makes it easier to get them in the water. Stir with a whisk so that the water moves a little and pour in the eggs. Wait 3 1/2 minutes and take the eggs out with a spoon. Put on paper towels so the water drains off.
If you need some help with poaching eggs. I would recommend watching this short video I made.
Step 4
Now all that remains is to make hollandaise. Add 1 egg yolk and a little white wine vinegar in a glass or steel bowl. This sauce must be made in a water bath. Water bath means that we put the bowl on top of one pot of water. It is important that the water in the boiler does not come close to the bowl, but only the steam. Turn down the water in the pan to below boiling temperature and place the bowl of eggs, water and white wine vinegar on top of the pan.
Step 5
Whisk constantly until the eggs get a fuller and whiter color. You are now ready to add the hot butter. The butter should be hot but well below boiling temperature. Take the bowl off the pan and add the butter slowly while whisking constantly. Use only the clear butter in the pan. When you have whipped in all the butter, taste the sauce with a little lemon juice and salt. You can keep the sauce warm for a while by putting it back on the water bath, but make sure it does not get too hot. Then the sauce "cracks".
Step 6
Now all that remains is to put together Eggs Benedict. Cut the bread into 2 equal parts. Add the crispy parma ham, carefully place on the poached egg and finish with a couple of good tablespoons of Hollandaise. This tastes amazing !! Good luck.
