YooHoo! I'm back! I don't know why I feel extra-happy today. Hohoho! Therefore, after consuming a big bowl of red bean soup plus oatmeal for breakfast, I decided to make Eggs Benedict for my family. I asked my dad whether he wants to try my masterpiece but he said he had cooked his oatmeal. But after like 3 mins, he said that he wants! Haha! I searched for the recipe and found this recipe by Jamie Oliver (England famous chef who was once the handsome chef but now he has gained his weight haha). Let's see how my masterpiece looks like...
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| By throwing a glimpse at them, they look great! |
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| Another shot for my first-born baby eggs benedict! |
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| I put the pork ham in between the poach eggs covered by Hollandaise Sauce and the bread (I used Masimo). |
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| In actuality, it was so tough in making the poach eggs perfectly, so at the end I had only succeeded to make one flawless poach egg, here you go.... ... liquidized! My dad ate this! |
Ingredients
2 eggs
2 rashers of bacon
1 muffin, halved
salt and ground black pepper
FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper
Method
SERVES 2
1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.
- See more at: http://www.jamieoliver.com/recipes/member-recipes/Eggs%20Benedict/1110#sthash.dRUn8oQx.dpuf
Ingredients:2 eggs
2 rashers of bacon
1 muffin, halved
salt and ground black pepper
FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper
Method
SERVES 2
1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.
- See more at: http://www.jamieoliver.com/recipes/member-recipes/Eggs%20Benedict/1110#sthash.dRUn8oQx.dpuf
- 2 eggs
- 2 rashers of bacon
- 1 muffin, halved (I opted Masimo)
- salt and ground black pepper
- 2 egg yolks
- 2 tbsp white wine vinegar (I used lemon juice)
- 5-6 black peppercorns
- 125g clarified butter
- lemon juice, salt and ground black pepper
1. To make the
hollandaise sauce, place the 2 tbsp of white wine vinegar, along with
the black peppercorns, into a small saucepan and reduce the vinegar by
half and then strain. Heat the clarified butter in a saucepan. Put the
egg yolks into a bowl suspended over a saucepan of simmering water and
add the reduced vinegar. Whisk vigorously until the mixture forms a
light, airy foam. Gradually add the clarified butter a little at a time
to the egg mixture, whisking all the time to form an emulsion. Season
with salt, pepper and lemon juice. keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves.
3.
To serve, place the bacon on top of the muffin halves, followed by the
poached egg. Season with salt and pepper and then pour over the sauce.
Ingredients
2 eggs
2 rashers of bacon
1 muffin, halved
salt and ground black pepper
FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper
Method
SERVES 2
1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.
- See more at: http://www.jamieoliver.com/recipes/member-recipes/Eggs%20Benedict/1110#sthash.dRUn8oQx.dpuf
2 eggs
2 rashers of bacon
1 muffin, halved
salt and ground black pepper
FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper
Method
SERVES 2
1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.
- See more at: http://www.jamieoliver.com/recipes/member-recipes/Eggs%20Benedict/1110#sthash.dRUn8oQx.dpuf
I admit that I don't exactly follow his recipe, I just follow my heart and intuition in making this. Haha! Coz I lazy to make everything accurately. So, ended up the comment by my 3rd sis was not so good but she still managed to finish it. My dad loved it and I'm still waiting for my 2nd sis comment! Muahaha! Oh well, Good Luck in making your own Eggs Benedict!
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