The Ill Chef’s Cooking Chronicles: How To Make Eggs Benedict

Video Blog by The Ill Chef

Executive chef and owner of the The Phunky Elephant Restaurant…..Shehu Fitzgerald teaches you how to make his soulful version of Eggs Benedict!

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INGREDIENTS
4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white  vinegar
2 English muffins
Butter

Hollandaise

2 sticks of unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco 

METHOD
1 Start with the bacon. Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb .

2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Make hollandaise. To make hollandaise, melt  butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a mixing bowl and beat until eggs lighten in color over double boil. Then slowly dribble in the hot melted butter, while continuing to whisk eggs until thick. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.

4 Poach the eggs. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

5 As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

 

 

 

6 To assemble the eggs benedict, butter one side of an English muffin. Top with 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

 

 


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