Classic Eggs Benedict is a long-time French breakfast favorite. Shown on the right, the dish is beautifully displayed. If you are visiting Las Vegas, you may order Eggs Benedict at a place called Sugar Factory. As you can see the bread is the first layer. It is followed by thinly sliced Canadian bacon, asparagus which has been blanched until just tender, and then covered by two perfectly poached eggs. Atop these little beauties is an oh-so-rich Hollandaise sauce. The garnish appears to be a bit of flat leaf parsley. When you cut into it, the yolk should be hot and runny. This combination of flavors will make your heart sing and each mouthful is welcomed by appreciative diners. It really is a dream to eat.
Now if you decided to visit Germany, you could have your Eggs Benedict served with a tomato slice, in place of the Canadian bacon, and a side order of the crispiest bacon. Everyone has his or her own way of assembling this attractive breakfast. This time, the Hollandaise sauce is beneath the eggs, and the way the eggs are pictured, it shows just how creamy and runny the yolks are. Either way it is a breakfast that is pretty easy to prepare and that will delight your family, friends and you, too.
May celebrates National Egg Month and stay tuned for more delightful ways to serves this wonderful food.
Hollandaise Sauce
Ingredients
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3 eggs yolks
1 tsp water
1/4 tsp sugar
1 1/2 sticks of unsalted butter (chilled and cut up)
1/2 tsp salt
2 tsp lemon juice (just squeezed)
1/8 tsp cayenne or white ground pepper
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1) In a large saucepan bring one inch of water to a simmer, reduce heat
2) Using a medium bowl whisk yolks and water for about two minutes
3) When the color is light yellow, add sugar and continue whisking thirty seconds
4) Place bowl over simmering water and whisk for three to five minutes
5) It’s ready when you can drag your whisk through the center and it leaves a path
6) Remove the bowl and whisk in the butter a few pieces at a time
7) Use the simmering water to keep the sauce warm while you incorporate the butter
Add salt, lemon juice and pepper, stir and serve at once
Tags: eggs, eggs benedict, French breakfast, hollandaise sauce, national eggs month