Eggs Benedict To Start the New Year

Eggs Benedict with Grapefruit on side

Every year I begin my New Years with Eggs Benedict.  I adopt an attitude that if I can accomplish the rapid pace of poaching, whisking, toasting and frying virtually simultaneously, then any obstacle I face should be simple to overcome.

I especially enjoy starting the New Year with new Ruby Red Grapefruit just shipped in from Indian River Grapefruit Growers in Florida.

Indian River Ruby Red Grapefruit

Ruby Red has the sweetest flavor with a hint of sour and I enjoy it all winter.  Ruby Red not only comes from Florida, trees are grown in southern Texas as well.

Ingredients:
1 Egg
1 slice bacon, cooked
1 English Muffin slice,toasted
Ingredients for Hollandaise Sauce below.

The order in which I put this together. Slowly fry bacon and slice the grapefruit. Set the bacon aside under paper towels to keep warm. Place the grapefruit on the plate. Begin boiling water in two pans on low heat.  Prepare the Hollandaise sauce. Slip egg into water and toast the English muffin. Break the bacon, whisk the sauce and place the muffin on the plate, top with bacon, remove egg with a slotted spoon for water to drain. Place the egg on the muffin. Give a final whisking to the sauce and ladle same over the egg.

Note:  If you happen to be making more than one egg. Drop the 2nd egg into the water one minute after the first egg and the third egg a minute after that and so on.

This will get hectic, but not to sweat. Just have the bacon done and broken into lengths and your muffins toasted, plated, and covered with paper towels waiting for the finale.

Recipe for Hollandaise Sauce:
If you search how to make this, there are a couple of ways including using a blender. This is just the way I’ve made Hollandaise and feel most comfortable. I’m not a restaurant so I don’t have to have it perfect just pleasantly flavorful. You will have leftover sauce and since eggs and butter are inexpensive, then I recommend tossing.

1 cup melted, unsalted butter
4 egg yolks
1 Tbls. cold water
2 Tbls. lemon juice
Salt and pepper to taste

Bring to a boil about two cups water in a pan.

In a glass or stainless steel bowl (with a bottom that will fit over the pan of water), whisk egg yolks and cold water about a minute. Add lemon juice and continue to whisk until mixture is foamy. Place the bowl atop the pan of boiling water and continue to whisk until thickened.

Remove from pan and while whisking, slowly add melted butter, small portions at a time.

Add salt and pepper to taste.

Turn stove off under pan of boiling water and place the bowl back on top to keep warm, whisk occasionally.

Cooking the Egg:
One thing about pouched eggs…they are not the prettiest when done. The sauce however, will cover the ugly.

Bring to a boil about three cups water. Add 2 tbls vinegar.
Break egg into a small bowl and then slip into boiling water. A timer should be set at three and half minutes or closer to four.
Remove egg carefully and place over broken slices of bacon and English muffin.
You may want to cut off some of the egg white to fit the muffin.

Slowly ladle Hollandaise sauce and serve.

Happy New Year,
Pam

 

 

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