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 Simply Recipes
Serves 2 (double egg serving)
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or tabasco sauce
140 grams/10 tablespoons butter
2 English muffins, halved and toasted
4 rashers bacon
1 teaspoon vinegar
Parsley sprigs to serve
In a pourable and microwaveable bowl, melt the butter.
Place the egg yolks, lemon juice, salt and pepper in a separate bowl and whisk with the blender on medium until lighter in color, approximately 30 seconds.
Now for the trick: slowly and evenly pour the butter into the egg mixture whilst blending on the lowest setting until well combined and completely mixed.
The taste and flavor should have a hint of lemon and not taste too buttery. If it does, add a little more lemon and seasoning to your sauce.
Meanwhile, cook the bacon until browned, approximately 5 minutes either side.
Boil water a third way up a small pot with the vinegar added. Once boiling add the eggs (I usually crack the eggs into a ramekin and slide into the water this way). Turn the heat off the element and leave to cook until there is a layer of white over the yolks, this takes approximately only 1 minute.
Butter the English muffins, lay the bacon on each half. Drain and place the poached eggs on top and spoon over the sauce.
Garnish with parsley and serve immediately.