Monday, October 18, 2010

Eggs ala Shteffers

When a good friend of mine gave me eggs fresh from her chickens I wanted to do something very special with them. 

I can’t think of any egg dish that is more amazing than Eggs Benedict.  Its like going to heaven one bite at a time.

The secret to eggcellent Eggs Benedict is the awesomesauce – if you’ve never had it . . . hollandaise is a rich buttery sauce that's an addiction in and of itself. 

Combined with a poached egg atop a thick slice of Canadian bacon atop a crisp toasted English muffin and you are well on your way to dining with the angels.

Seriously . . . it’s THAT good!

What you need:

  • Water
  • 1/4 Cup Distilled Vinegar, Divided
  • 4 Large Eggs
  • 1 Tablespoon Unsalted Butter
  • 4 Slices Canadian Bacon
  • 2 Plain English Muffins, Split and Toasted
  • Hollandaise Sauce  (recipe follows)
  • 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

    1. Pour enough water into a large skillet to reach a depth of about 3 inches and add the vinegar. Bring the skillet to a gentle simmer over medium heat.
    2. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
    3. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
    4. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.
    5. To serve, toast the English muffin halves and divide them among 2 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.
How to make the most eggcellent awesomesauce ever . . .  Julia Childs’ Hollandaise

  • 3 Egg Yolks
  • 1 Tablespoon Water
  • 1 Tablespoon Fresh Lemon Juice, If Needed (Or More)
  • 6 -8 Ounces Very Soft Unsalted Butter
  • 1 Dash Cayenne Pepper
  • Salt, To Taste
  • Fresh Ground White Pepper, To Taste

    1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
    2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
    3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
    4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
    5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
    6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

If you live in or near Connecticut and want farm fresh eggs, contact Stephanie for pricing and availability.

Good to the last lick!

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