Saturday, February 26, 2011

Rosie Makes Eggs Benedict.

On Sunday mornings, the Hawthornes
like to treat themselves to a special breakfast.
Mr. Hawthorne loves my Eggs Benedict
so that's what I'm fixing this morning.
 I made these last Sunday and am only now getting around to posting -
just in time for you to make these for your
 Sunday morning breakfast tomorrow.

My favorite part - The Cut.
To begin, I got a deep pot (5-6 inches deep),
filled it with water,
and added a couple of tablespoons of white vinegar.
 I turned the burner on low.
This water will be simmering, ready for poaching eggs,
 by the time I finish everything else.
The addition of the vinegar aids in the
 coagulation of the albumin, resulting in a neat,
 compact package of egg.
Maybe I should call these Eggs Hawthorne.
Whenever I've ordered Eggs Benedict,
 they've never had the spinach on them.
Is spinach unique to my Eggs B?
Add a little water, cover,
and let the spinach steam for a few minutes ...
... until you get this.
 Keep warm.
While the spinach was steaming,
I started on my ham.
Saute in unsalted butter for a few minutes.
 Mr. Hawthorne's new favorite ham of choice
is Double Smoked Kentucky Ham.

 Next, my Hollandaise.
Do not be intimidated by Hollandaise Sauce.
It really is quite easy.
 Just don't let the eggs scramble.
I added the juice of 1/2 lemon to two egg yolks.
Over very low heat, start whisking constantly.
I don't keep the pan on direct heat the entire time.
 I hover over the heat, so as not to scramble the eggs.
If you're hesitant about this, use a double boiler for your Hollandaise.
When the yolks get a little foamy and lighter colored ...
... add in a pat of butter, whisking until incorporated.
Keep adding 1 pat at a time,
whisking and incorporating completely
 before adding in the next pat.
 For two yolks, I used 3/4 stick of butter.
 Remember to hover.
This is a lovely, smooth Hollandaise.
By the time I'd finished the spinach, ham, and Hollandaise Sauce,
 my poaching water was simmering.
 Stir vigorously to make a vortex ...
... and crack the egg into the center.
Three minutes.
Toasted English Muffin
Place a perfectly poached packet of egg in the nest of spinach.
Top with Hollandaise.
 I decided to throw caution to the wind
and sprinkle some tarragon over top.
 I can be so cutting-edge at times.
It's that Hawthorne wild streak.
You know you want it.

You just have to go ahead and DO IT.
The Cut.
I want to hear from my readers, now.
I want to know you made this
 for your Sunday morning breakfast.


southdrivein said...

Wonderful Benedict! Seeing those poached eggs makes me want to have a salad lyonaise for lunch

Kathy said...

Where does one find double smoked Kentucky ham?

Rosie Hawthorne said...

Thanks, SD. An SL looks pretty good now.

We found the double smoked Kentucky ham at the Food Lion in Nags Head. Half-price.