Brunch is one of those things that is excellent in a restaurant, but can be a bit tricky to perform at home, as the main event tends to rely on the every fiddly ingredient: Eggs.
To present at their best, eggs ought to be enjoyed as soon as they are cooked. But who wants to spend their whole morning in the kitchen hovering over a steaming skillet, serving one plate of flapjacks at a time?
This is a quick and easy dish I rely on when serving brunch in my tiny apartment, and it hasn’t let me down yet!
Recipe: Soft Boiled Eggs BenedictCourse: BrunchCuisine: French, AmericanDifficulty: Easy
Brunch rarely gets easier than this. This is an excellent way to prepare eggs benedict for a crowd. For a vegetarian version, replace the breakfast meat with sauteed spinach.
- For Hollandaise (adapted from Julia Child)
3 egg yolks
1 stick of butter (melted)
1-2 tbs lemon juice
1/2 tsp salt
1/4 black pepper
8 Fresh, uncooked eggs in their shells
4 English Muffins
Canadian bacon (other cooked breakfast meats like ham or bacon are also good)
- For Hollandaise
- In the bowl of a blender combine the egg yolks, 1 tbs lemon juice, salt, and pepper. Blend on high until well combined and thick. Add melted butter 1 tbs at a time, blending continuously. Once half of the butter has been incorporated, add the remaining butter all at once. When the sauce is thick and homogeneous, taste and adjust seasoning with additional lemon juice, salt, and pepper to taste.
- If you need to ‘hold’ the sauce while preparing other components, pour sauce in a lidded glass jar, and place in a pan of tepid water to keep warm.
- For Eggs
- Allow eggs to reach room temperature so they don’t crack when placed in the pan.
- Bring 1/2 an inch of water to boil in a large flat pot with a tight-fitting lid. With tongs, gently place eggs in boiling water.
- Cover with a tight-fitting lid and steam for six minutes (for soft, runny yolks. Add another 30 seconds for lightly set yolks, and 30 more seconds for firmer yolks).
- With tongs, place eggs in a bowl and run cold water over them for 1 minute.
- Peel eggs under running water, and serve. If you need to warm the eggs just before serving, simply place in a pan of warm water for 30 to 60 seconds.
- Assemble Benedicts
- Split and toast English muffins.
- On the face of each English muffin layer a peice of ham, followed by an egg. Top with hollandaise sauce.