Having recently completed the 30 days to 200 squat challenge I have now found this week of egg dishes to be like that challenge, some dishes are easy and other’s a little more difficult and this one seems like a dish that is just slightly too difficult to make at home.
Therefore I am putting a challenge before you (not the squats, although that is a good one and here is the link). No, I would love for you to give eggs benedict a go this weekend and tag #roamingtaste in (either Facebook or Instagram) so I can see how you go. If you’re vegetarian, you can always add spinach, kale or smoked salmon instead of bacon as your ‘bed’ for the poached eggs.
Truly, eggs benedict is one of those dishes where you think ‘oh this is cafe food because it’s too difficult for a home cook.’ I was one of those people, now I know the truth, that the key is all in the sauce and the rest is about layering. So if you have a blender then the rest of the ingredients are pretty easy to get your hands on to give this a go.
This dish originates from New York City and there is a difference over who created it first, but it’s home is truly the Big Apple although this recipe has settled in cafes the world around.
In fifteen minutes you can have your own slice of New York in your kitchen so give it a go for yourself.
Note: You want your eggs to be ready last as you want smooth runny yolks and completely cooked whites.
Vinegar adds a slight salty flavor to the eggs, but holds the whites together so works for this recipe.
Adapted from Jennifer McLagan and Harold McGee
Serves 2 (double egg serving)
3 egg yolks
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or tabasco sauce
140 grams/10 tablespoons butter, chilled and cubed
2 English muffins, halved and toasted
4 rashers bacon
1 tablespoon vinegar
1 cup rocket
Place the egg yolks, lemon juice, salt and butter in a saucepan over low to medium heat, whisking to combine as the yolks heat up and the butter melts.
Once the butter has melted, allow to cook for a further minute before removing from the heat and whisking to thicken. Stir the cayenne pepper or tabasco sauce through and set aside.
Meanwhile, cook the bacon until browned, approximately 5 minutes either side.
Butter the English muffins, lay the rockets on top of each and place a rasher of bacon on each half.
Boil water a third way up a small pot with the vinegar added. Once boiling, swirl the water around and add the eggs (I usually crack the eggs into a ramekin and slide into the water this way).
Carefully ‘flip’ each egg over with a slotted spoon to ensure each egg is cooked evenly before removing from the water with the slotted, carefully draining the water off.
Carefully place each egg on top of the muffin halves.
Spoon a quarter of the hollandaise sauce over each egg.