Sunday, August 18, 2013

Eggs Benedict Bagel Edition


Usually served on a English muffin.
Oh well, bagels work great too!

Steamed asparagus.
Poached egg.
Ham steak.
Hollandaise sauce dripping everywhere.

If you've never prepared asparagus, here are a few tips:
Look for pencil width or skinner stalks.
Anything wider will be bitter and woody.
Before steaming, gently snap the bottom portion off.
The best way to do this is grip both ends and bend the stalk.
It will naturally break off where it should, almost half way up.
Trust me, you want to do that!
Steam quickly (5 minute max) and either serve right away or drop in ice water to stop them from cooking further. 

Recipe for Hollandaise sauce:
 4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
 Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 
Remove from heat, whisk in salt. 
Cover and place in a warm spot until ready to use.
 If the sauce gets too thick, whisk in a few drops of warm water before serving.

Or buy the Knorr packets.....I do.
Tastes fine and is ready with just milk and butter.
At 5:30 am. Shortcuts are allowed.

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