Saturday, November 10, 2012

Gour-Maybe Brunch Favorite - Eggs Benedict

Eggs Benedict is my absolute favorite breakfast/brunch food. I love pancakes and waffles, but given the choice between savory and sweet breakfast foods, I will take the eggs any day!!! Eggs Benedict is challenging and daunting for a lot of people because of the sauce and egg poaching, but I promise, that is because you haven't tried it THIS WAY. This is true Gour-Maybe cooking - a classic recipe made easier (and I think more delicious!). Start with great English muffins (I use Bays) and great Canadian Bacon or Ham (I make mine with Niman Ranch Ham) and end up with an easy brunch in 10 minutes.

Gour-Maybe Eggs Benedict  (Serves 2)

You will need: 

  • 4 eggs
  • 3 large or 2 jumbo egg yolks - separated
  • juice of 1 lemon
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 4 slices of Niman Ranch ham, no more than 1/4" thick
  • 1 stick butter, melted
  • 2 T white vinegar
  • 4 C water (or enough to fill a small pan). 
  • 2 Bays English Muffins

Preheat oven to broil. Fill a  small sauce pan about half way with water - you want the water to be about 3 inches deep to control the eggs' poaching better. I feel like deeper water gives you less control over the eggs. Add vinegar and bring water to a low boil - not rolling, but just between simmer and boil. In a small saute pan, on medium heat, heat and brown the ham on each side. This takes about 3 minutes. Wrap in aluminum foil and keep on the side until ready to use. Make the Hollandaise. This is the EASIEST way to do it. Melt the butter in a Pyrex measuring cup, because it has the handy pour spout. I do it in the microwave for about 1 minute. In a blender, add lemon juice and egg yolks. Blend on high for about 30 seconds. With the blender running, pour in butter in a slow, steady drizzle until the butter is gone and the sauce has emulsified. Season with salt, pepper, cayenne and paprika and blend a few more seconds on high to combine. Adjust seasoning to your taste! You could make a million versions, add chives, cilantro, different spices or just stick with the original. Poach the eggs. Carefully crack eggs in a small ramekin and pour gently in to the water. Using a spoon, collect the eggs whites and bring them together if they have spread out. The vinegar helps keep them together as well. Cook eggs for 3 minutes for a perfectly liquid yolk and about 3.5-4 for a more done egg. Remove and place on a plate with paper towel. All you have left to do is broil the muffins! I put a little butter on each half and broil until golden brown. I like to do this last, because it can get burned easily. Assemble English Muffins, then ham, then eggs, and top with Hollandaise. I sprinkle with a little chopped parsley because I LOVE A GARNISH!!! Enjoy.

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