Eggs Benedict

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             FOOD FUNNY
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Here's a cute one from Thelma Hershorn:

A 5-year-old said grace at a family dinner one night. "Dear God, thank
you for these pancakes." When he concluded, his parents asked him why he
thanked God for pancakes when they were having chicken. He smiled and
said, "I thought I'd see if he was paying attention tonight."

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             TODAY'S RECIPE
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There are competing versions of the origin of this dish, but it is safe
to say that it originated in New York City around the turn of the 20th
century. If you have never had this dish, then treat yourself and fix it
soon. You have my standard guarantee that it will become one of your favorites.

Eggs Benedict

4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered or 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)

Place 2 inches (5 cm) of salted water in a large, wide saucepan or
skillet and bring it to a simmer over moderate heat. Do not boil. Crack
the eggs, one at a time, into a small bowl or tea cup and gently lower
the egg into the water. Repeat with all the eggs. Simmer for 3 to 5
minutes, until the desired degree of doneness. Remove the eggs with a
slotted spoon or small strainer and drain on a clean dish towel. Quickly
saute the Canadian bacon or ham, just to warm it through. Place the
Canadian bacon on the English muffin halves, top with a poached eggs,
and spoon the hollandaise sauce over all.
Serves 4 to 6.

Blender Hollandaise Sauce
 
Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.

8 Tbs (120 ml) butter
3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste
A dash of cayenne pepper

Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt, white pepper, and cayenne in
the container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow stream,
blending at high speed for approximately 30 seconds more. The sauce
should be smooth with no traces of unincorporated butter. If it is not,
replace the cover and continue blending until the butter is completely
incorporated, scraping the sides of the blender (with the motor off) if necessary.
Makes about 1 cup (250 ml).
Received on Wed Jul 8 18:39:18 2009