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| With Bacon |
A long weekend is just not right without a bit of brunch for you to have enjoyed it to the fullest.
One of mine favourite dishes for brunch is defiantly eggs Benedict. Now it isn’t the easiest or healthiest of dishes, but if any weekend would be perfect for this dish, it would defiantly be the jubilee weekend.
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| With smoked salmon (think it has a different name when made with salmon, but not quite sure) |
I know poach eggs are not the easiest, but the trick is fresh eggs, and once you get the hang of it, it is actually not that difficult.
Eggs Benedict
8 slices of thin crispy bacon or 4 slices of smoked salmon.
2 white muffins (English)
4 fresh eggs (if an egg sink in a bowl of cold water, it is fresh)
2 white muffins (English)
4 fresh eggs (if an egg sink in a bowl of cold water, it is fresh)
Hollandaise sauce
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¼-½ teaspoon salt (or more to taste at the end)
125g Lactofree butter
1 tablespoon warm water
1 tablespoon fresh lemon juice
¼-½ teaspoon salt (or more to taste at the end)
125g Lactofree butter
But a pan of water on the heat to use for the poached eggs, and bring to a boil.
Melt butter on slow heat in microwave or in a small pan, until just melted.
In a heatproof bowl, that fits on top of the pan of boiling water like a bain marie, whisk egg yolks, salt, warm water and lemon juice well with an electric whisk.
Slowly, while whisking, ad the melted butter until all mixed well.
Using a hand whisk, transferee the bowl to the pan of simmering water, and keep whisking until you get the wanted consistency. Add more salt to taste.
Set aside, and heat up as before, just before serving.
Melt butter on slow heat in microwave or in a small pan, until just melted.
In a heatproof bowl, that fits on top of the pan of boiling water like a bain marie, whisk egg yolks, salt, warm water and lemon juice well with an electric whisk.
Slowly, while whisking, ad the melted butter until all mixed well.
Using a hand whisk, transferee the bowl to the pan of simmering water, and keep whisking until you get the wanted consistency. Add more salt to taste.
Set aside, and heat up as before, just before serving.
Break the muffins in half and toast.
Cook bacon crispy.
Poached eggs:
Take the pan of the heat (if you have a thermometer, 80°C is the best temperature).
Crack the eggs one at a time onto a slotted spoon to drain any water from the egg, and then scoop into the hot water. Cook for about 4 minutes.
Remove with the slotted spoon and drain any excess water away.
Crack the eggs one at a time onto a slotted spoon to drain any water from the egg, and then scoop into the hot water. Cook for about 4 minutes.
Remove with the slotted spoon and drain any excess water away.
Ensemble by placing 2 half of toasted muffins on each plate, layer with bacon or salmon.
Place a poach egg on each and drizzle on a spoon of hollandaise sauce on each.
And maybe sprinkle on some black pepper or cut chives.
Place a poach egg on each and drizzle on a spoon of hollandaise sauce on each.
And maybe sprinkle on some black pepper or cut chives.
Serve with some fresh orange juice and tea or coffee, and you have got yourself the perfect jubilee brunch.
Enjoy and hope you all have a lovely jubilee weekend.
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