Eggs Benedict – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 20 May 2020 22:56:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Eggs Benedict – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Sunday Brunch: Eggs Benedict http://aubreyabouttown.com/recipe/sunday-brunch-eggs-benedict/ http://aubreyabouttown.com/recipe/sunday-brunch-eggs-benedict/#respond Wed, 20 May 2020 13:24:22 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2361 This classic brunch feature is a favorite to many of us, and is often our go-to from that brunch menu with friends. My recipe the extra tang from the generous ratio of lemon juice, brightens up the taste buds, and pairs perfectly with the kick in my Bloody Mary, and accentuates the bright citrus in my Mimosas.

Eggs Benedict
Ingredients
Hollandaise Sauce:
Poached Eggs;
For Eggs Benedict:
Instructions
Prepare Hollandaise Sauce
  1. Fill a large shallow saucepan with 1-inch water, to create a double boiler, bring to a low simmer.
  2. In a large heat-safe bowl, whisk together 6 egg yolks, lemon juice, and water.
  3. Place bowl over gently simmering double boiler and whisk egg yolk mixture continuously until it reaches the consistency to coat the back of a spoon (about 6-8 mins).
  4. Remove from heat, and whisk another 3 mins to cool slightly - still hot, you should be able to touch without burning your finger.
  5. Place a folded kitchen towel under bowl to secure it.
  6. In a slow stream while whisking vigorously, slowly pour melted butter in yolk mixture, whisking until warm to touch and thickened.
  7. Mix in paprika, ground white pepper, and kosher salt.
  8. Cover bowl with plastic wrap, and keep warm over a bowl of hot water while you poach the eggs, or alternatively, transfer to an airtight container, and refrigerate until ready to use. Keeps refrigerated for up to 1 week.
To Poach Eggs
  1. Create an ice bath: fill a large bowl 1/3 with ice, fill 1/2 way with cold water. Set aside.
  2. Fill a large shallow saucepan with 1-inch water, bring to a very low simmer, add white vinegar.
  3. Crack one egg in a small ramekin or teacup.
  4. Slowly submerse corner of ramekin into simmering water, allowing the egg white to gently lower into water, let the egg white turn opaque, creating a little nest, then lower the rest of the egg into the ‘nest’, gentle cook until the egg whites turn just opaque completely, leaving yolk still soft and ‘runny’ (about 1 minute).
  5. With one soup spoon, and a slotted spoon, gently lift poached egg from simmering water, and gently lower poached egg into ice bath to halt cooking. Repeat with remaining 11 eggs.
  6. Keep refrigerated in ice water until ready to use. This can be done the night before if prepping for brunch the next morning.
Prepare Eggs Benedict
  1. Gently heat hollandaise sauce over a pan of hot water, or in the microwave in 10 second increments until hot to the touch.
  2. In a large skillet over medium-high heat, brown 12 slices of Canadian bacon, set aside.
  3. Toast six English muffins (12 halves), set aside.
  4. To plate: place two toasted English muffin halves onto a plate.
  5. Top each muffin half with one slice of Canadian bacon, gently top each half with warmed poached egg.
  6. Generously spoon hot hollandaise over top of poached eggs.
  7. Garnish each with a halved black olive. Serves 6.
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