Chef TV

Lazy Sunday Morning – Eggs Benedict
October 6, 2007, 9:26 am
Filed under: Cooking Basics, food

Eggs Benedict

3 egg yolks
3 tbsps white vinegar
1 tsp black pepper
1 1/2 tbsps lemon juice
1 cup butter, clarified
1/4 tsp salt
3 eggs
1 teaspoon white vinegar
3 strips of Canadian style bacon
1 cup spinach, blanched and sauteed in onions and butter
3 English muffins, split

To make the Hollandaise:

1. Fill the bottom of a double boiler part-way with water. Make sure that the water does not touch the top pan. Bring water to a gentle simmer.
2. In a separate pan, heat some vinegar and black pepper. Strain the vinegar over the top pan of the double boiler. Whisk together with the egg yolks.
3. Add the melted butter to the egg yolk mixture 1 or 2 tablespoons at a time while whisking constantly. Season with salt and add the lemon juice. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until the butter is incorporated.

Poaching Eggs:

To poach eggs, fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully drop the eggs in simmering water, and allow to cook for 2 to 3 minutes. Yolks should still be soft in the center. Remove eggs from teh water with a slotted spoon.

Sauteed Spinach

Fresh spinach leaves, trimmed, washed and blanched

In a pre-heated pan saute onion in butter till transluscent. Add the blanched spinach and stir for 2-3 minutes. Season with salt and pepper. Set aside and keep warm

To assemble the Eggs Benedict:

Spread toasted English muffins with softened butter and top each one with a slice of bacon, followed by the sauteed spinach. Top with the poached egg. Plate the muffins and drizzle with the hollandaise sauce.


2 Comments so far
Leave a comment

This recipe sounds and looks divine. I am allergic to egg white, and this recipe, with yolks only, will be a wonderful addition to my morning Eggs Benedict craving.

Comment by jewwishes

Thank you for bringing ChefTV back!

Love the eggs benny. 🙂

Comment by Diana

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