When I heard that the subject for IMBB #16 was eggs I immediately thought of my favourite egg based dish, Eggs Benedict. The classic version uses a base of a toasted English muffin topped by a slice of black forest ham, a poached egg covered by Hollandaise sauce. These days there are many variations of the classic such as smoked salmon, mushrooms, all kinds of cheese, tomatoes; basically whatever you can imagine.
This is the version I often make, it includes some of the favourite components of the missus such as mushrooms, turkey or ham and Swiss or Gouda cheese. There are two things that always give me trouble when getting this dish together, keeping some components warm while I prepare the others and reducing the fat content. I have included a few tips in the recipe to help with both of these points.
Eggs Benedict - Serves 2
Two English Muffins, split in half
1/4 cup Gouda or Swiss cheese, grated
4 slices smoked turkey or ham of your choice
4 large button mushrooms, sliced
1 recipe Hollandaise Sauce
3 egg yolks
1/4 tsp salt
2 Tbsp lemon juice
1/3 cup butter, melted
1/4 cup boiling water.
1. Preheat the oven to 200 F.
2. Poach the eggs for the main dish. In order to cut down on the fat in this dish I poach three of the eggs using the whites only and reserve the yolks for the hollandaise sauce.
3. Once the eggs are done, place them in the oven on a heatproof covered dish, and reserve.
4. In a small pot on the stove add half a cup or so of water and bring to a slow boil.
5. In a stainless steel bowl beat the egg yolks slightly using a whisk.
6. Add the salt and lemon juice and whisk together.
7. Melt the butter in a small frying pan. Once the butter has been melted add it to the egg mixture and mix.
8. Using the leftover butter in the pan, fry the mushrooms until soft. Add the cooked mushrooms to the dish containing the eggs in the oven to keep them warm.
9. Take 1/4 cup of the boiling water from the pan and add it to the egg mixture. Whisk together and place the bowl on top of the pot of boiling water. The water should be barely at a boil.
10. Whisk the sauce continuously so that it does cook too much around the edges. After three or four minutes the sauce should thicken to a ketchup-like (napé) consistency, it should coat the back of a spoon.
11. Taste the sauce and add any salt or lemon juice as desired.
12. While the sauce is cooking, toast the English muffins. When they are done, place them on the plate and top with the turkey slices; one slice per muffin half.
13. Place the poached eggs on top of the muffins, add the mushrooms and cheese and top with the hollandaise sauce.
Sprinkle with black pepper or paprika as desired.