- Poaching Eggs
- Little Orb
- English Muffins
- Lemon Juice
- Ice Bath
- Simmering Water
- Paper Towel
- Baking Sheet
Where we prep and poach all of our eggs in advance and make a quick blender hollandaise. That way all that’s left to do when your guests arrive is toast your muffins and assemble. You’re ready to go Brad is so loud Brad. You’re we’re filming, you’re being buried down Louisiana. So first things first, I’m gonna teach you a trick for poaching eggs in batches the most important thing when poaching eggs is to crack your egg over a strainer and gently allow the excess whites to drip down what’s coming through the strainer. Here are those squiggly scraggily bits that end up in your pot and make your eggs look a little bit wild. So this is a technique for removing any of that and yielding just a beautiful little orb.
So we’re gonna do 6 eggs this way in one batch. So we’re gonna go over to the stove and drop these into simmering water. I actually like to poach my eggs in water that’s just below simmering. I think that a gentle cook yields a more tender poached egg. So reduce it to a bare simmer and then we’ll gently drop each of these eggs in one by one. Then i’ll just take the slotted spoon and gently move them around a bit to encourage them to cook. Evenly I don’t think the vortex method is necessary. You can’t for example cook all six at once in a vortex and you have to drop them singularly. But also it’s a really aggressive way to cook an egg and I believe in a these are gonna cook for 2 to 3 minutes until the whites are set and the yolks are still running.
So I’m gonna transfer these into an ice bath the ice bath stops the cooking which allows you to poach ahead of time hold them and then gently reheat them right before serving. So all six in the ice bath, I’m going to repeat with the remaining eggs. We’re gonna make our hollandaise in the blender here instead of standing over the stove, whisking over a double boiler as you might do traditionally. I have this filled with hot water just to keep it warm. So I have here two and a half sticks of melted butter. I’m gonna reserve 4 tablespoons to brush over my English muffins later on.
Now we’re gonna make our hollandaise so it starts with three egg yolks right in the blender. I have two tablespoons plus a teaspoon of fresh lemon juice. Those are going to get blended just briefly to combine and now with the motor still running. I’m gonna slowly scream in the melted butter, typically hollandaise is made with clarified butter. I found that wasn’t necessary using melted butter yield a really beautiful texture. You can actually hear the difference it’s now getting sick. Okay it’s a creamy emulsified luxurious hollandaise sauce that took 30 seconds. So I’m going to transfer this into a bowl it has a lot of fat in it and a lot of lemon juice. So we’re gonna add a good amount of salt to balance all of that.
5I’m also gonna add a pinch of cayenne and then I’m going to cover this in saran wrap and just keep it warm by the stove until we’re ready to serve it up. So we did the heavy lifting already and now what’s left to do is just toast our English muffins and assemble the Eggs Benedict. I’m gonna brush these with the remaining quarter cup of melted butter. We’ve come this far with the butter sauce. We’re not gonna hold back. Now so I’m just gonna slather these guys and throw them into a 450 degree oven for like 6 minutes. Ok I’m gonna top them.
Now each with a slice of ham traditionally Eggs Benedict is made with Canadian bacon. But I prefer the delicate texture of this sliced ham. So you can use whatever you want this is gonna go back into the oven for just a minute to take the chill off of the ham. So it’s been a minute, I’m gonna pull the ham out. Now is the time to reheat our eggs, I have all 12 eggs here still in the ice bath. I’m going to drop them back into this pot of simmering water and allow them to reheat for just one minute. You don’t want them to go any longer than a minute because you don’t want to overcook the yolks and I’m gonna just drain them each on a paper towel lined baking sheet.
So that they don’t water up our English muffins. So eggs have been reheated ham is no longer cold and we’re going to just put each of these onto a platter. Then just gently one by one the poached eggs top the ham the hollandaise is still warm. I’m just gonna whisk it back together if it feels a little bit thick. You can add a tablespoon or two of warm water and then last but not least spinning over our hollandaise be generous. It’s kind of what we’re here for a little bit more cayenne to top and finally sliced chives. So that took probably 30 minutes a couple times saving tips a couple tricks up your sleeve eggs. Benedict it’s not that big a deal hey bread you want two eggs Bernie. I’ll eat it. Okay great just a tiny hangover you do oh yeah one last one who’s counting that doesn’t go really nice that little it’s really don’t yeah in the Honda is makes all the difference. Okay all right i’ll just keep eating but you should probably stop getting me eating.