Eggs Benedict turns to Eggs 'Benny' through my eclectic cooking style.
Usually with successfully poached eggs ;o)
However, of course, the one time I scrambled them, was when I last hosted my parents.
Some of you may recall my small poaching mishap that took place at our pre-Valentine brunch.
This other chef's method...turned out to be a big mistake in my kitchen.
There was one clear lesson from that experience...
never again to try something new when hosting.
Now, for the classic dish which...
Here's how I prepare at least two versions:
Besides the eggs of course, the one ingredient...
I never leave out , is a quality Dijon mustard.
I'll always use a variation of favourite grain breads.
A selective bedding of either:
ham, bacon, smoked salmon or steamed and roasted vegetables are the stars.
I've come up with two very flavourful yogurt based sauces.
Ingredients in common
. 4 large eggs
. 1 tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. Dijon mustard (for spreading on bread)
Eggs Benny a.k.a. Eggs Benedict
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons
. a handful of pitted black olives, sliced (garnish)
Click HERE for PRINTER version of this RECIPE
. 1/8 cup (30g) roasted almonds, crushed (garnish)
Preparing toasted bread and spread:
2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: ham, cheese, tomatoes etc...). Set aside.
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts rising to the surface. A soft set appearance should be evident.
5. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
6. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
7. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.
8. Garnish with roasted nuts and/or sliced, pitted black olives. Serve and enjoy.
I realize that many of you have made an Eggs Benedict with the Hollandaise sauce.
The next time you crave this dish, I do wonder if you'd be willing to stir your sauce into another direction?