Tuesday, 5 May 2015

Eggs Benedict a la Fram

The best time to experiment in the kitchen is when you’re home alone and there is nothing in the fridge. It makes you get creative, it makes you try different things, it makes you attempt to make food you have sworn off because its too ‘difficult’. Let’s set the scene.

It’s Monday night, and my band of usual suspects are conspicuously missing. We’re home alone and craving a little bit of comfort food. The only thing we have in the fridge are eggs. And some old bread and ham. We decided to make eggs Benedict and greet the elephant in the room – the Hollandaise sauce.

Halfway through dinner 
You will need:

2 toasted English muffins (or any regular bread works too)
Thin slices of ham/bacon/smoked salmon
4 eggs (every recipe I’ve read says that the eggs MUST be as fresh as can be)

For the Hollandaise:

125 grams butter
2 egg yolks
½ tsp white wine vinegar
Some tarragon
Salt
A little ice cold water
Pepper

Making the Hollandaise 

Step 1
Melt the butter and skim anything that solidifies on the surface.

Step 2
Put the egg yolks, vinegar, a little salt and a splash of ice cold water into a glass bowl (you can use a metal one too) that fits over a small pan. Whisk together for a few minutes.

Step 3
Place the bowl over a pan of barely simmering water (you will need to keep the heat down low) and whisk continuously until the sauce is pale and thick (this will take up to 5 minutes).

Step 4
Add the butter slowly and keep whisking. It may seem endless and hopeless, but I promise you that the sauce will come together eventually and start thickening up. If it gets too thick, add a little water.

Step 5
Season with a little lime juice & pepper and keep warm.

How to poach an egg (slightly imperfectly)

Step 1
Bring a small pan of water up to the boil. Add a teaspoon or so of white wine vinegar to the water.

Step 2
Crack your eggs into individual bowls – you will only be able to poach one at a time

Step 3
Using the back of a spoon, swirl the water in the pan to create a little ‘whirlpool’, which will help keep the whites around the yolk.

Step 4
Slip the egg into the water & leave to cook for 3 to 4 minutes.

Swirling away
Step 5
Remove the egg from the water with a slotted spoon and make sure it is drained well before putting it onto your ham.

Assembling the Eggs Benedict

Step 1
Toast your muffins or bread.

Step 2
Add a few slices of ham to the bread and top it with the poached egg.

Yummy
Step 3
Smear the hollandaise all over the poached egg and season with pepper.  

Deliciousness

Serve with asparagus and a smile.