Eggs Benedict, or Oscar Benedict, or my own version between those two. Good morning, it’s Easter Saturday! And only for celebrating the four-days holiday I decided to prepare a nice home brunch. Last night I made a dinner for me and S, the main course being Finnish whitefish and mashed potatoes with white wine sauce. The result was rather disappointing, I will tell you later about it. So my hopes were not that high when I started to prepare the brunch: poached eggs with hollandaise sauce and asparagus.
To be honest, this was my first time ever preparing the very original Hollandaise. I have made before something similar, with less chance to ruin it completely. But this time it was fo’ real. And it turned out perfectly! As did the poached eggs! S was on a computer doing stuff, and sometimes asking what’s happening in the kitchen when he could only hear happy shouts of joy - like “ahh! beautiful! deliccccciouussss! I made it!”
For both Hollandaise and poached eggs I used a video recipe by a Finnish daily newspaper. That helped a lot more than just reading the recipe, so probably would be a good thing to do if you’re not familiar with the preparation style.
So here’s my version of eggs benedict. With this I served a self-baked pita bread, even traditionally you should have your eggs benedict with an English muffin. Also toast would do!
Enjoy the Easter days with good brunches!
Almost Eggs Benedict with Asparagus (for 2)
A small bunch of green asparagus, washed and ends trimmed if necessary
Bring water to a boil in a tall saucepan and add salt. Place the bunch of asparagus into the water, ends down. Cook asparagus (bound together with a rubber band) for around 2-3 minutes. Serve immediately.
2 liters water
1 dl spirit vinegar
Bring water almost to a boil in a wide saucepan. Keep the heat relatively low, if you let it boil, you will get scrambled eggs instead of poached. Add vinegar.
Crack each egg into a cup individually. Don’t break the yolk.
Create a whirlpool in the saucepan by spinning the water around for a few rounds with a wooden spoon.
Place the cup with an egg very close to the surface of the water and drop the egg at once in the middle of the whirlpool.
Keep giving the water a gentle spin every now and then, so that the egg keeps slightly moving all the time. It’s ready when the egg white is set, for a few minutes. The yolk is supposed to be runny so don’t overcook.
Lift the eggs out of the pan and place on a paper towel to drain.
Repeat with the rest of the eggs.
2 tablespoons lemon juice
3 egg yolks
150 g butter
In a saucepan or microwave melt half of the butter. Collect the white whey off the butter so that it becomes clear yellow in color.
Place a small, thick-bottomed saucepan on a stove over a very low heat. I heated my electric stove for 10 minutes with the lowest heat and then turned it off, using the after heat to make the sauce. You can also use bain marie, but be careful not to heat it too hot. If you use too high heat the eggs will cook and the sauce curdle.
Add lemon juice and the yolks in the pan and start stirring constantly. Do not stop but keep whisking for 5 minutes or until the mixture starts to get thicker and is very light yellow in color.
Keep whisking vigorously and add first the melted butter in a thin string in to the pan. When all incorporated add the firm butter in cubes, still whisking (I know this asks for some muscles, eh).
When all is incorporated, let warm up a bit, then spice with salt and pepper and serve on top of toasted bread, poached eggs and asparagus.
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