I learned a few things this weekend.
1.) Eggs Benedict should be against the law. I’m convinced of it. I mean, the whole dish is just butter, eggs and bread. Amazing.
2.) Making Hollandaise sauce the “right way” will make you whisk to the point where your arm might fall off.
3.) Losing an arm is worth it.
For three consecutive Saturdays I went to my favorite brunch spot and got this dish; Eggs Benedict with Portobello Mushrooms. But, this past Saturday I was 3,000 miles away, so I tried to make it.
Can I be honest?
Making hollandaise sauce made me kinda angry. I tried (and then failed), my dad tried (and then failed) and since my dad refuses to give up, he watched four youtube videos about hollandaise, read three different cookbooks and then finally reached amazing, buttery success..
You’re gonna need to start by making clarified butter.
Super easy. No big deal. Just melt the butter and then skin off the white stuff. It’ll start looking like this:
And then it’ll turn into this:
Then you’ll whip up your eggs yolks (in a double-boiler over simmering water) until they’re pale, frothy, and thick.
And then you’ll add the clarified butter and keep whisking. Intense arm work-out in your future.
It’ll end up looking like this:
At this point you wanna add the lemon juice, salt and cayenne pepper. Yum!
You can apparently use a blender so your arm doesn’t fall off. I’m curious. If you know about this method, share the knowledge!
Instead of an English muffin, I swapped it out for my dad’s freshly baked French bread. Duh. No-brainer.
I then sauteed up some portobello mushrooms that I sliced horizontally. Just a little olive oil and salt and pepper. I then set it aside on super low, just to keep it warm while I poached the eggs.
At this point, I had the bread sliced (and in the toaster), and portobello mushrooms and hollandaise sauce keeping warm.
I poached some eggs. Sorry I don’t have pictures. I’m actually not super talented when it comes to poaching eggs and it requires every bit of my concentration.
I use the vinegar method. The whirlpool is just plain scary. Quickly moving boiling water is scawie.
I toasted the slices of French bread and topped each slice with a portobello mushroom.
I added the poached egg.
And then the first tablespoon of hollandaise sauce.
Sinful. Ridiculous. Luscious. Illegal. All words that apply to hollandaise sauce.
My mom added sauce to the second one.
Pretty. Buttery. Cute.
And then we ate ALL of it.
Portobello Eggs Benedict
Hollandaise recipe From The Fundamental Techniques of Classic Cuisine, FCI Cookbook
Yields 4 servings
(This book is awesome!)
2 large egg yolks, room temperature
2 tablespoons (30 militers) of water
14 tablespoons of clarified butter, warm (200 militers)
2 teaspoons of lemon juice
Salt to taste
Cayenne to taste
8 large eggs
8 pieces of French bread (or English muffins)
2 portobello mushrooms
Prepare your mise en place.
Place the egg yolks and water in a heatproof bowl and whisk them together.
Fill saucepan large enough to hold the bowl with water and place over medium-high heat. Bring to a low simmer.
Place the bowl over the simmering water, taking care that the bottom of the bowl does not touch the simmering water. (This system is called a double-boiler system.)
Immediately begin whisking the egg yolk mixture and continue whisking for about 3 minutes or until it thickens and becomes quite thick and airy. This light, frothy mixture is known as sabayon. Great care must be taken when whisking the sabayon over the simmering water, as if it gets too hot, the eggs will scramble and the sauce will not be salvageable.
Remove the mixture from the heat and add the warm clarified butter in a slow, steady stream, whisking constantly. Start this process slowly so that an emulsion begins to form; the sauce will break if the butter is added too quickly.
If the sauce gets too thick, carefully think it with a few drops warm water to achieve the proper consistency.
Season the sauce with the lemon juice and salt and cayenne to taste, stirring to combine. If not serving immediately, keep warm, uncovered over 120F water, taking care that the sauce does not overheat, or it will break.
Eggs Benedict Directions:
Next saute up the slices of portobello mushrooms and set aside. Then slice up some French bread or English muffins and get ready for toasting.
Fill a medium-pot with water and place over high-heat. When it reaches just before boiling, add a tablespoon of vinegar and slowly add one egg. With a spatula nudge the egg whites closer to their yolk. Let it sit for about 3-4 minutes, or until the egg whites are completely cooked. Remove and place in a small bowl of water. This will stop the cooking and also wash off the vinegar.
Then toast up your bread and begin plating. Place the bread down first, add the portobello mushroom, poached egg and then add a tablespoon (or more) of hollandaise sauce.
Repeat and repeat.