First recipe (and first guest recipe)! “Perfect Eggs Benedict” by Eva

So we’re gonna try something new today.  At the risk of making my own photos look horrible, I bring to you the works of my friend Eva Chan, who is a budding photographer/cook/window gardener/law student.  The original post below can be found here.  Go read the rest of her blog where she posts about things that she likes.

I can certainly identify with disappointing Eggs Benedict.  One that I saw recently in Classified Tai Hang, an underperforming branch, had squished muffins – obviously flattened to fit into a regular toaster.  Tsk tsk.  I think the best one I’ve had so far (I haven’t tried them everywhere, give me time) is still the one in 18 Grams Mong Kok.  OK fine so it’s Eggs Hemingway/Eggs Royale.

* * * * *

I am fairly predictable when it comes to brunch. Must.Have.Eggs.Benedict. Be it compulsion, or lack of daring, it is difficult to pass up perfectly poached eggs on chewy English muffin smothered in hollandaise sauce. It instantly transforms a morning meal into a small luxury.

Two things made me start experimenting. First: a series of disappointing brunches in Hong Kong (eggs undercooked, overcooked, too small, waterlogged, etc) and second: because I’m in law school and have just paid this semester’s tuition (ouch).

But even law students deserve a nice brunch now and then. The key to eggs benedict is proper egg poaching technique. Here’s how to get perfect eggs benedict without breaking the bank, to enjoy with friends on a rainy Saturday morning and get the weekend off to a flawless start.

Ingredients (serves 2)

  • 4 eggs
  • 2 english muffins
  • 4 slices Canadian bacon
  • Vinegar
  • Hollandaise sauce

Directions

  1. Fill a small pot with water and boil
  2. Crack an egg into a small bowl
  3. Reduce heat until water stops boiling. Add a splash of vinegar.
  4. Stir the water until it creates a vortex/funnel in the center. Pour the egg into the center. The spinning water helps the egg stay together
  5. Cook until egg white is opaque but yoke is not firm
  6. Remove with a slotted spoon. Place in a separate bowl of water (prevents egg yoke from cooking all the way through)
  7. Toast english muffin, add Canadian bacon and top with poached egg and hollandaise sauce. Serve immediately

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