I love brunch, from the perfectly runny yolks and crisp potatoes to the hipster-diner aesthetic. But sometimes, brunch at home is exactly what I need for a cozy weekend morning. Eggs Benedict was a dish I ordered often when I went out because I thought it was really difficult to perfect the poached egg and creamy hollandaise sauce. Little did I know, with chef Kenji Lopez-Alt's strainer method and Andrew's natural egg talent, a typically $12-20 dollar dish, can be made in just 10 minutes at home!" Ingredients 1. 4 fresh eggs 2. 2 English muffins, split in half 3. 2 tbsp butter 4. 4 oz Nova lox, or smoked salmon 5. Dill or parsley (garnish) 6. Juice from 1/4 lemon 7. 2 egg yolks 8. 3 tbs salted butter, melted First, make the Hollandaise sauce 1. Beat egg yolks, lemon juice, salt, together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. 2. Heat in microwave for 15-20 seconds; whisk. 3. Add drops of water if the sauce is too thick Then, poach your eggs and assemble the benny! 1. Break a very fresh egg into a small cup, then transferring it to a wire mesh strainer and swirling it around. (This will drain away all the excess watery white, giving you a nice, tight egg shape that'll poach much more cleanly.) 2. Repeat with one more egg. Submerge the two eggs into a pot of boiling water. 3. Once they've settled down and sat in the water for about 15 seconds, you can very gently start moving them and flipping them with a slotted wooden spoon or a rubber spatula. The more the eggs get flipped and rotated, the better their finished shape will be. That said, you want to be very careful not to break them. 4. After three to four minutes, the egg white should be fully set with the yolks still tender. Remove from water and place on napkins to dry. 5. While you are cooking the other two eggs, toast English muffins in the toaster. 6. Top English muffins with lox, poached egg, a couple spoons of homemade hollandaise sauce, and dill/parsley.
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