Breakfast is Served V.02 Eggs Benedict

Here is something that is easy to learn and not as daunting as it appears. Using this technique you can make a great breakfast, Bearnaise sauce and taken farther, mayonnaise and more.  It is all based on emulsified egg, flavoring and a fat.
Here are the main ingredients of one egg yolk with lemon juice, mustard, hot sauce and worchestershire sauce. I melted about 4 oz of butter. With the pictured master-beater, I slowly add the butter to the egg base.


The melted butter will separate, and a true hollandaise is made with clarified butter. But there is no rule that cannot be stretched and I will add the water to help thin the sauce. It came out fine just throwing in all that had melted. I will get to another important point about this technique later.


Action shot!!!  It is hard to crack a egg while looking through the camera viewfinder. The water is at a low boil with a splash on white vinegar. 


I'm getting close to finishing it. Muffin, ham and finally the poached eggs:



Another action shot. The sauce is just thick enough to pour.


Breakfast is served. This sauce came out perfect. The one action shot that I have not included is me licking every last drop of sauce from the plate. True.


In closing this demonstration of emulsification, I want folks to realize that this is a technique that can go very far and you can impress your friends. Using oil instead of butter, you can make mayonaisse from scratch, and with olive oil, aioli. And those sauces will not firm up and get stiff like the hollandaise will.
Adding saffron, wasabi, roast garlic or herbs will make you the envy of many dinner guests


mark

Great story Doggydaddy. I too can stress enough the importance of having an emersion blender. Not only can you make great hollandaise sauce but I also make a number of great homemade salad dressings and marinades along with the proper attachments the wife and I make some pretty great fruit smoothies as well. Whatever you can think of these tools will make it happen.

I don't believe I've ever seen eggs Benedict with ham instead of Canadian bacon.
 
And where's the black truffle slice atop each egg?

@Mr. Hoffman --

@doggydaddy -- delicious. I also read your posts in the what did you have for lunch or dinner posts, you eat well!

Michael Hoffman


I don't believe I've ever seen eggs Benedict with ham instead of Canadian bacon.
 
And where's the black truffle slice atop each egg?

Here is the one that I made in the past that did use Canadian bacon on Wolferman's English muffins. It was posted in the Lunch/Dinner thread and I used the remaining sauce to make Bearnaise for the prime rib dinner. These were my New Years Day celebration meals.
Currently I am buying ham as it fits my lean budget and for sandwiches in general. They don't sell truffles at Aldi....


Prime Rib with Beanaise and my creamed spinach:


mark

No truffles at ALDI? So much for my plans to head to the one near me. No truffles? What sort of a store has no truffles?

doggydaddy,
 
Nice pics and description! Everything looks delicious.
 
You’ve inspired me to try making poached eggs again. I tried once and ended up with wide ranging wisps of egg white. This time I’ll use a small pot and the vinegar mixture. Poached eggs over corned beef hash were always my after-the-bars-close favorite at the local diners. The Béarnaise will be a new one for me too.

That is a very good demonstration of the sauce--I will have to give that a swing sometimes.

So if there's no cheese in a real Benedict, where did the bastardization for a McMuffin come from?

===So if there's no cheese in a real Benedict, where did the bastardization for a McMuffin come from?===

They stole that recipe from New Jersey's Taylor Pork Roll and went with it.  I think that's it... You know how the French start their morning with a Croisantwhich too.

That said I did work at a place that used a white mornay sauce for their Bene's. That was okay with me as everything we served was made from scratch.
Here is what bothers me, Knorr has made insidious inroads and I know many places where it comes out of a can. There are many people who think they are getting the real thing.

mark

Those Benedicts look great - I have the Hollandaise sauce making down but my poached egg technique is sorely lacking -

Damm.  Screw them eggs. 
 

doggydaddy

Michael Hoffman


I don't believe I've ever seen eggs Benedict with ham instead of Canadian bacon.

And where's the black truffle slice atop each egg?

Here is the one that I made in the past that did use Canadian bacon on Wolferman's English muffins. It was posted in the Lunch/Dinner thread and I used the remaining sauce to make Bearnaise for the prime rib dinner. These were my New Years Day celebration meals.
Currently I am buying ham as it fits my lean budget and for sandwiches in general. They don't sell truffles at Aldi....


Prime Rib with Beanaise and my creamed spinach:


mark

i'm free for brunch AND dinner on sunday ;)