Saturday, July 3, 2010

Rosie Makes Eggs Benedict For Breakfast.

Here's the money shot. Please join the Hawthornes for breakfast. Every now and then I treat the Hawthornes to a special breakfast. Mr. H. has had a hankering for Eggs Benedict, so that's on the menu this morning. As for the origin of Eggs Benedict, there are differing accounts, so who knows?
I started with rinsed spinach in a steamer.
After steaming for a few minutes, remove from heat and keep covered and warm.
I buttered my English muffins and popped them in the toaster oven. If you want to make your own English muffins, by all means do so. See here for the recipe.
Keep muffins warm in the oven.
A few slices of baked ham in butter ...
... until nicely browned.
Cover and keep warm.
Sliced tomatoes fresh from the garden with just a sprinkling of salt and pepper.

On to the Hollandaise Sauce,
which is just an emulsion of egg yolks, lemon juice, and butter. Don't let a Hollandaise Sauce intimidate you. Just take your time while making it. It requires constant attention from beginning to end. Constant whisking from the start. And I never keep the pan directly on the heat. I hold it above the heat, whisking my cold butter slices in, being sure the yolks don't curdle. You want an emulsion, not scrambled eggs. If you really want to be on the safe side, use a double boiler. For the Hollandaise Sauce:
I mixed 2 egg yolks with the juice of half a lemon.

Over extremely low heat, whisk lemon juice and yolks until the yolks just start to thicken or a wisp of steam wafts from somewhere.
Whisk in a small pat of cold butter. Hover.
When the butter pat is absorbed, add another pat, whisking.
Keep whisking and patting until you've used up half a stick of butter or more (even better). Just taste and add butter until the yolks can't stand anymore. And you have a wonderfully smooth, luxurious Hollandaise. Season with salt and pepper.
To poach an egg, add a few tablespoons of white vinegar in your water and bring to a boil. Stir to make a vortex and drop your egg in. Leave it for 1 1/2 - 2 minutes and it's ready. video
Mr. Hawthorne is video-ing. He doesn't know I can't rotate a video. Nice try though.
And here's a puffy little pocket of ovum ready for plating.
Toasted muffin with a slice of ham, a bed of spinach, poached egg nestled in the spinach, and glorious Hollandaise sauce spooned over top. Fresh garden tomato.
Excellent breakfast if I do say so myself.

Is your mouth watering yet? Now, here comes my favorite part ...
... the release of the yolk.
Ooze away.
Sop it up with toasted English muffin.
I think this just might be my all-time favorite breakfast. And you can't get it anywhere ... ... except at Rosie's. ; )
Rosie's taking rezzies for bed and breakfast.

5 comments:

Kathy said...

Alas, my calendar is booked for awhile... Maybe... hmmmm.

Rosie Hawthorne said...

Unbook your calendar, firlgriend.

Sage Trifle said...

My Mother's favorite breakfast!

Anonymous said...

Man, that looks good.

notmuchofacook said...

My favorite all-time breakfast. I have never made hollandaise and I don't think I will try, because I would put it on every dang thing.