Eggs benedict have a special place in my heart. I know I always say that food is connected to memories, but for me it truly is. My mom always found a way to make a certain day in your life special, especially birthdays. One of the traditions she would do when we were kids was taking us to a fancy hotel for breakfast where I would always order eggs benedict.
I know this is quite an odd pick for a young kid, but I am not much of a sweet person and I love anything savoury with sauce. Eggs benedict are simple to make and just look fancy. They can impress any guest you have.
The only thing I tend to find a bit difficult is poaching the egg. I know there are so many different ways you can poach an egg. You can stir the water quickly while simultaneously dumping in the egg, you can crack the egg in vinegar distilled water, or you can, as I do, go the safe route and get an egg poacher contraption that does all the work itself. I never mastered the spinning water trick, so I would take a standard plastic sandwich bag, add some olive oil, crack in the egg, tie a small knot on the top and dunk it in the water. It actually works. Your eggs do not come out looking all pretty and round, but the taste it was counts, and they come out soft and fluffy.
One day when I have kids of my own, I would like to create a tradition similar to the one my mom did with us. Maybe even with eggs benedict, lets just cross our fingers that these future children I think about are foodies just like me.
Eggs Benedict
2 eggs for poaching
2 tbsp white distilled vinegar
2 English muffins
4 prosciutto slices
1 tsp parsley, finely chopped
Hollandaise Sauce
2 egg yolks
125 g butter
1/2 lemon, juice
Salt and pepper
Boil water in a pot to create a water bath.
In a separate bowl melt the butter.
Over a water bath in a medium metal bowl add egg yolk, lemon juice salt and pepper and whisk constantly until thick. Slowly mix in butter and stir constantly. If your hollandaise is breaking you can save it by adding some cold water or an egg yolk.
Remove from water bath and cool.
To poach your eggs, I used an egg poacher holder, but you can do without as well. Add vinegar to simmering water and Crack in egg one at a time and slowly spin the water clockwise. Allow to cook for about 3-4 minutes. Remove from water.
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