Recipe: Soft Boiled Eggs Benedict

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!

https://youtu.be/AlrjpYOzPM4

Blender Hollandaise:

(From Mastering the Art of French Cooking)

3 egg yolks

1 stick of butter (melted)

1-2 tbs lemon juice

1/2 tsp salt

1/4 black pepper

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.

Soft boiled eggs

(adapted from the clever folks at Cooks Illustrated)

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 warm water for 30 seconds.

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