Eggs Benedict (and the Perfect Poached Egg)

Once again The Daring Kitchen has managed to challenge me with the very technique that I’ve been struggling with. Just the other day I was saying that the main reason I go out for brunch is to get perfectly poached eggs, so now that I’ve perfected the technique there’s no reason to leave the comfort of my home for brunch, right? Well, aside from creamy chai lattes that is...

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Recipe: Eggs Benedict
Serves: 2
(printable recipe)
4 eggs (size is your choice)
2 Rossettes, halved (you can use English muffins, or any bun, or even 4 slices of bread)
Splash of vinegar (for poaching)
I small bunch of asparagus
1 tomato (roma if possible)
Salt and pepper to season
1 T Olive oil
For the hollandaise
2 medium egg yolks
1/2 tsp. (2.5 ml) water
1/8 tsp. (.75 ml) sugar
6 Tbl. (85 g/3 oz.) unsalted butter, chilled and cut in small pieces 
1/4 tsp. (1.25 ml/1.5 g) salt
1 tsp. (5 ml) freshly squeezed lemon juice
Pinch cayenne / black pepper (optional)

Halve the tomato, season with salt and pepper, and place on an oiled baking tray in a preheated 220 degree oven.  Fill a large saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside.

Whisk egg yolks and 1/2 tsp. (2.5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using). Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.

If the water simmering in your pan has gotten too low, add enough so that you have about 13cm (5 inches) of water and bring back to a simmer. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

Using a slotted spoon (or similar kitchen utensil) spin the water to create a whirlpool (about 7 full circle rotations should be enough). One at a time crack the eggs very gently directly into the centre of the simmering water (or crack first into a bowl and then gently pour into the water). The vortex you created by spinning the water helps to create neat, round eggs. Cook for 3 minutes for a viscous but still runny yolk – check the progress by lifting the eggs out of the water and prodding the egg, you want to feel a firm white but still have a soft feeling yolk.

While waiting for the eggs, quickly toast your English muffin and cook the asparagus spears for 2mins in boiling water. Remove tomato from oven (after 20-30 mins, you will see the skin start to retract and the tomato will take on a slight brown tone).

Place one piece of tomato and half the asparagus in each plate. Remove the eggs with a slotted spoon, draining well and place one on each half of the rosette (or bun / muffin / bread), top with hollandaise and enjoy!

Food Photography Sydney brought to you by Pixelchicken.com, courtesy of Liz Laughton.