Eggs Benedict
In a large pot, heat five cups of water seasoned with salt. Never let this come to a rolling boil.
Crack open your eggs into a small cup and gently pour it into a strainer. Allow whatever loose egg white to strain through, don’t shake vigorously.
Now, lower the strainer into the water. The hot water will start cooking the egg, forming a white layer over the egg. Gently, slide the egg out of the strainer. Let this cook for about four - five minutes, until the egg whites are set. Every once in a while, move the egg around a bit by slightly nudging it with your spoon.
Once you feel your eggs are done, remove it carefully with a slotted spoon and place it in a ice bath until it is time to serve.
Melt the clarified butter to about 200F. You can do this either on stove top or in a microwave, basically till it starts bubbling.
Place the egg yolks in a blender, add a splash of lime juice (the acidity in this minimises curdling of the yolks,) and a tsp of water to prevent the sauce from sticking to the sides. Run the blender and slowly pour in the melted butter. Add a touch of salt and cayenne pepper and there you go, the perfect hollandaise sauce. You can also do this with an immersion blender.
Add a touch of salt and cayenne pepper and there you go, the perfect hollandaise sauce. You can also do this with an immersion blender.
Heat the oil in a pan and saute minced garlic for a minute, until they get a bit brown. Add tomatoes and cook until soft, then add the spinach and two tablespoons of water. Cook till all the water has evaporated and the spinach is wilted. Add the feta cheese and mix well. Season this with salt and pepper.
Cut open an English muffin in half and roast it on the pan until it gets a nice brown edge. Move this to a plate and place a piece of thick cut ham/spinach-tomato mix on top.
Remove the eggs from the ice bath with a slotted spoon and drain as much water as you can.
Gently place the egg on the slice of ham/spinach bed and drizzle hollandaise sauce generously on top.
Ingredients
Directions
In a large pot, heat five cups of water seasoned with salt. Never let this come to a rolling boil.
Crack open your eggs into a small cup and gently pour it into a strainer. Allow whatever loose egg white to strain through, don’t shake vigorously.
Now, lower the strainer into the water. The hot water will start cooking the egg, forming a white layer over the egg. Gently, slide the egg out of the strainer. Let this cook for about four - five minutes, until the egg whites are set. Every once in a while, move the egg around a bit by slightly nudging it with your spoon.
Once you feel your eggs are done, remove it carefully with a slotted spoon and place it in a ice bath until it is time to serve.
Melt the clarified butter to about 200F. You can do this either on stove top or in a microwave, basically till it starts bubbling.
Place the egg yolks in a blender, add a splash of lime juice (the acidity in this minimises curdling of the yolks,) and a tsp of water to prevent the sauce from sticking to the sides. Run the blender and slowly pour in the melted butter. Add a touch of salt and cayenne pepper and there you go, the perfect hollandaise sauce. You can also do this with an immersion blender.
Add a touch of salt and cayenne pepper and there you go, the perfect hollandaise sauce. You can also do this with an immersion blender.
Heat the oil in a pan and saute minced garlic for a minute, until they get a bit brown. Add tomatoes and cook until soft, then add the spinach and two tablespoons of water. Cook till all the water has evaporated and the spinach is wilted. Add the feta cheese and mix well. Season this with salt and pepper.
Cut open an English muffin in half and roast it on the pan until it gets a nice brown edge. Move this to a plate and place a piece of thick cut ham/spinach-tomato mix on top.
Remove the eggs from the ice bath with a slotted spoon and drain as much water as you can.
Gently place the egg on the slice of ham/spinach bed and drizzle hollandaise sauce generously on top.
Notes