EGGS BENEDICT •••• Are they a sandwich?
Who cares? They're delicious. It's #EggsBenedictDay, which, hey, sure. Let's have a holiday for a dish. I gave my first poached egg a shot, and it was shockingly easier than I thought it'd be. Seriously. Think about it this way: one time I almost burned my house down while making lemonade. If I can poach an egg, so can you.
This might not be obvious from the title, but the first thing you'll need is some eggs.
LIKE, A SHIT TON OF EGGS.
WELCOME TO FRENCH COOKING. ADD BUTTER.
For the hollandaise: - 4 egg yolks - 2.5 tbsp lemon juice - pinch ground white pepper - 1/8 tsp hot sauce - 1 tbsp water - 1 c butter
1. Fill the bottom of a small pot with water. Put a glass bowl on top, ensuring the water doesn't touch. Bring the water to a simmer. 2. Whisk the yolks, white pepper, lemon juice, hot sauce, & water in the glass bowl. 3. Mix melted butter in a little at a time. If it gets too thick, add some hot water. Once mixed, whisk in salt, then remove from heat. Cover to keep warm.
The eggs are next, but first get your bacon going. Bake 8-10 strips on a cooling rack at 400° for 15-20 mins. Pro tip: season those bad boys. I like Bone Suckin' Sauce's rub, but the choice is yours.
Time for the eggs. Don't be scared — with a little care and attention, anyone can poach an egg.
KEEP IT SPINNING.
For the poaching, you'll need: - 4 eggs - 1 tsp distilled white vinegar The trick in poaching isn't ingredients, it's technique.
Fill a large pot with 3 inches of water and get it simmering — NOT BOILING. Boiling water will break up the egg yolk, and you want to keep it all together. Once the water is simmering, use a spoon to get it spinning. You want a good, sustained whirlpool to help keep the egg together. Add the white vinegar to the water — this too keeps the egg together.
Crack an egg into a small bowl, teacup, or ramekin.
Bring the egg to the surface of the water and gently slide it in.
If your water is spinning, your egg will retain its shape. Look at you! You're poaching an egg.
Feel free to keep spinning the water by running your spoon along the edge of the water. Let the eggs poach for 2.5 minutes, then GET THEM OUT OF THERE. Those babies will turn to rubber if you leave them to long Take them out using a slotted spoon and let them dry a bit on a paper towel.
IN THE MEANTIME, TOAST YOURSELF SOME CRISPY, CRUNCHY, CRACKLY ENGLISH MUFFINS.
Time to plate, player.
MUFFIN, EGG, BACON, HOLLANDAISE. Top with a little oregano or basil.
Pairs great with a dark black coffee. Or a breakfast beer. Your call.
Now invite someone over for brunch.
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