Eggs Benedict Recipe - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Eggs Benedict Recipe - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Eggs Benedict Recipe

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Eggs Benedict Recipe

With rustic sour dough bread, this has to be the best breakfast recipe ever

Try this eggs Benedict recipe. With rustic sour dough bread, this has to be the best breakfast recipe! Yes you can also use English Muffins, but for me crusty bread has a better texture than soft muffins, but that’s up to your taste. Either way, Eggs Benedict are to me the best breakfast you can have. I use quality smoked ham which makes a huge difference to the flavour. A little cayenne pepper, chives and voila! Make the Hollandaise sauce yourself, forget any packet mix stuff, this is the only way to go and it’s not that hard.
This is an easy recipe, it’s not that hard, give them a go and let me know how you went. Otherwise definitely order them for breakfast next time you’re out or on holidays. Happy cooking!

There are a few claims to the origins of this dish. One claim was that a retired Wall street stock broker, “Lemuel Benedict” wandered into a hotel looking for a hangover cure. The Maitre D’hotel was so impressed, he listed it on the hotel menu. One claim that can’t be denied is how enjoyable eggs Benedict are for breakfast.

Ingredients

4 very fresh eggs
4 slices of smoked ham
4 slices of sour dough bread
A few fresh chives
Approximately 2 Litres - Half gallon of water
2 tbsp white vinegar (any white vinegar)
For the Hollandaise
2 egg yolks
120g - 4oz of butter
A pinch of Cayenne pepper
Lemon juice (half lemon)
Salt
Splash of water
Optional
10 x Cherry tomatoes
2 tbsp olive oil
salt

Steps

For the Hollandaise Sauce
Step 1
Melt 150gm of butter in microwave or saucepan, once melted scoop and keep the top layer (clarified butter) and throw away the butter milk at the bottom. Or leave it at the bottom and avoid pouring it into the eggs as you make the Hollandaise sauce.
Step 2
Separate the 2 egg yolks from the whites. Place egg yolks only in a mixing bowl, over a simmering pot of water (double boiler). Add a splash of water (2 tbsp), then whisk egg yolks quite fast over very very low heat for approx 3 minutes. (Do not cook the eggs).
Step 3
Once you have a thick foamy consistency, (sabayon) then add the clarified butter by pouring a little bit at a time as you whisk. Remember not to include the buttermilk. Once mixed, add the juice of half a lemon, salt and Cayenne pepper. Mix well, cover and leave in warm spot.
Step 4
For the Poached Eggs
Step 1
Bring the water to a very gentle simmer. Add the vinegar, give the water a mix.
Step 2
Crack whole eggs and place in separate cups or small containers. Set aside.
Step 3

Gently, pour the eggs from the cups into the simmering water. After 3 to 4 minutes, scoop out the using a slotted spoon egg and place on paper or clean towel to drain. Lift egg of towel and it’s ready to serve.
Step 4

While the eggs are cooking, Slice bread and place on hot grill pan or in toaster. You can butter the bread but that’s optional as there’s already a lot of butter on the Hollandaise sauce. As an option, you can also blister your cherry tomatoes in a hot pan with olive oil and a little salt.
Step 5
Place smoked ham on toasted buttered bread. Then place the egg onto of the ham. Add a generous tbsp of warm Hollandaise sauce to each egg.
Step 6
Top with a sprinkle of Cayenne pepper and chopped chives.

Little Tips

You can poach 4 eggs at a time in the same pot. Replace ham with smoked salmon or even crispy bacon.

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