DigiBites: It’s The Weekend – Time For Breakfast!

Good Morning, News24/680.com food followers:
Haven’t posted much in the way of breakfast options, so here you go… just in time for your weekend breakfasts!

For most of us, Eggs Benedict is an elaborate, eating-out, brunchy item. In the Chef Charlie household, it’s a regular feature on our weekend menus (see my son Aidan enjoying his usual, below).

For those of you intimidated by the process of making fresh Hollandaise Sauce (I actually grew up on Knorr’s brand; yes, powdered from the package), I am going to share with you my quick and easy, fool-proof method. It really is quite simple (as some will agree); it just requires the right tools and following a couple of proper instructional steps.  I have included an ingredient list, the recipe or the hollandaise sauce, and the technique to poach the eggs.

BTW: we do have sauces class scheduled for Wednesday, July 31 at 6:30 PM here at Epicurean Exchange in Orinda, if you wish to attend. We make Hollandaise and 8 other essential sauces.  Contact Chef Charlie charlie@epicureanexchange.com if interested!

Poaching the eggs: For a MEDIUM poached egg (white cooked through; yolks set around the edge of the white, slightly thickened, but not set), the time is 3 minutes, 30 seconds.

Equipment: (1) a stainless-interior sauce pan or ideally, a saucier pan, wide-mouth, shallow sides and rounded base (pictured). (2) a metal whisk that fits the pan using (3) a slotted spoon (spoon with holes) to remove the eggs from poaching water.

Sauce Hollandaise

8 ounces butter (2 sticks), cut into pieces

3 egg yolks

1 tablespoon cold butter

1 tablespoon cold water

Juice of one lemon juice, or to taste

Kosher salt, to taste

•     Place the cut butter in a liquid measuring cup and melt in the microwave for 45 seconds. Remove and set aside to cool slightly.

•     Place the egg yolks in a medium stainless-steel sauce or saucier pan over MEDIUM-LOW heat. Whisk the egg yolks vigorously for 30 seconds until they become thick and sticky. Add the 1 tablespoon of cold butter and 1 tablespoon cold water and whisk together to cool the eggs and keep them from curdling.

•     Remove the egg yolks from the heat, and gradually add the melted butter – drizzling 2 tablespoons at a time – and whisking side-to-side until fully incorporated. Add in 2 to 3 tablespoons at a time until the sauce begins to thicken into a heavy cream.  At this point, you can add the butter a little more at a time; incorporating fully between additions before adding more.

•     Once all the butter has been added, season the sauce to taste with salt and finish with fresh lemon juice, to taste. If the sauce is too thick, use the lemon juice or a little cold water to reach desired consistency.

•     Keep the sauce on stove top, but do not re-heat (even for a moment) or it will break. OK to serve room temperature on warm eggs.

Make 1 1/2 cups, serves 4 – 6

Classic Eggs Benedict

1 recipe Hollandaise Sauce

8 large eggs

8 slices sour Batard bread (Acme), toasted and lightly buttered

6 slices Canadian bacon, Hempler’s European-style center-cut bacon (pictured; my favorite available at Safeway), or regular bacon, cooked / warmed

For the Poached Eggs:

•     Fill a medium saucepan with water and bring to a boil over high heat.  Reduce to a simmer. Carefully crack each egg in the water (suggest 4 at a time). Set a timer for 3 minutes, 30 seconds. Let the eggs cook for 30 seconds; then, using a slotted spoon, carefully release the eggs from the bottom of the pan should they stick.  Set a timer for 3 minutes, 30 seconds for medium poached (less time for less cooked and more time for firmer eggs)

To Prepare the Plates:
•     Prepare the plates with the toasted bread and top a slice of bacon of choice.  Once the eggs have finished cooking, carefully remove each egg from the water using a slotted spoon; dry on a clean towel and place atop the meat. Drape eggs with 2 – 3 tablespoons Hollandaise sauce.  Serve immediately.

Serves 6

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