Sunday, April 28, 2013

A Riff on Eggs Benedict

I am writing sporadically lately, because I am in the process of packing up my house, preparing to move. A tedious process, and time consuming. Still, I had to share something. The last time I wrote I gave the recipe for Rosemary Parmesan Biscuits, which were awesome. I cannot recall if I wrote about my desire to try them as a base for a sort of Eggs Benedict? Well, I did. Try it, I mean. OMG.

I always prefer to make things from scratch, so I had the biscuits, which I toasted, cut in half, face down in the pan where I had cooked up some bacon, and then fried some potatoes. I made a quick Hollandaise sauce for one:

Hollandaise for One

1 egg yolk
2 tablespoons water
1 tablespoon tarragon vinegar or lemon juice
2 tablespoons unsalted butter, melted
1/4 teaspoon salt, or less

Set a small pan of water to simmer. Have everything measured and ready, with the melted butter at hand. Test a small bowl; when set over the simmering water the bottom of the bowl should not touch the water. With the bowl off the pan of water, place the egg yolk and the water. Whisk together and set over the simmering water, whisking briskly until the mixture begins to thicken. Add the vinegar or lemon juice and whisk again until the mixture begins to thicken. With this small amount, it will not take long. Slowly, drizzle in the melted butter, whisking constantly until the mixture has grown in volume and is smooth and creamy. Remove from heat and serve immediately.

Once I removed the hollandaise from over the simmering water, I added a splash of vinegar to the water and cracked in two eggs to poach for 3 1/2 minutes. I cut each of the 2 slices of bacon into 2 pieces and laid them onto the biscuit halves. I set the poached eggs on top of the bacon and spooned the hollandaise over the eggs. It was a remarkable breakfast. Very rich, and not one I do often - maybe once every couple of years. The timing was right, the biscuits were fantastic and I just love Eggs Benedict. This was a bit of a riff on that concept of English Muffins, Canadian Bacon and Poached Eggs, but oh my was it good!

I hope someone out there gives this a try.

My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.