Egg's Benedict

Ever since I heard about James' experience eating Egg's Benedict, I've developed a craving for it. So much so that I've put it in my food hit list.

Bezzie's beau, Wu, in his efforts to win over my approval, offered to cook me a meal as per the rules that had been so eloquently laid out.

"What's your fancy, O bezzie of Rina? Thy wish is my command," he said in a most sincere manner.

Wow, I realised that this was my one chance to satisfy a two-year craving. "Egg's benedict!" I said esctatically. "And I want to watch you cook it, too. To ensure that you are not cheating."

This cool dude was amazing. He just nodded and said, "No problem!"

And so, the date was set. He had problems buying English muffins in our Malaysian supermarkets, so we decided to use toasted white bread instead - which we discovered to be a good substitute. Here are the results:

The yummylicious Egg's Benedict

A close-up shot. Are you drooling yet?

The Attack of the Egg's Benedict. Muahaha...

The Egg's Benedict tasted heavenly. It took nearly two years but it was really worth the wait. Thanks, Wu - you have my heartiest approval! happy burp

For you cooks out there, here's the Egg's Benedict recipe:

INGREDIENTS:
8 egg yolks
105 ml lemon juice
2 g ground white pepper
1 ml Worcestershire sauce
30 ml water
455 g butter, melted
3 g salt
16 eggs
10 ml distilled white vinegar
16 strips Canadian-style bacon
8 English muffins, split
55 g butter, softened


DIRECTIONS:
To Make Hollandaise sauce:

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting.

To Poach Eggs: Fill a large saucepan with 3 inches of water.

Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.