Eggs Benedict

I like eggs benedict. They suck to make if you're lazy, but they're well worth the effort. I'm sure at least a few people don't know what they are (Eggs Benedict, not the readers themselves), so it's RECIPE TIME! This recipe is from the Food Network Kitchens, so it must be good.

Eggs Benedict
From Food Network Kitchens

Prep Time:45 min

Inactive Prep Time:--

Cook Time:--
Level: Intermediate
Serves: 6 servings

Ingredients

• Water
• 1/2 cup distilled vinegar, divided
• 12 large eggs
• 1 tablespoon unsalted butter
• 12 slices Canadian bacon
• 6 plain English muffins, split
• HOLLANDAISE SAUCE, recipe follows
• 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Directions
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce

• 1 1/3 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 1 tablespoon strained freshly squeezed lemon juice, plus more as needed
• 1 teaspoon kosher salt
• Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 1 1/2 cups

Copyright 2001 Television Food Network, GP. All rights reserved

9/16/09 - I have recently tested this recipe; it IS good.

Hmm...

Not sure why I made this blog. I might as well say something, though. Let's see...

I like lemons. Lemons are yummy. It's not often one gets to say whatever they want, especially when lemons are involved, especially lemon kisses. Lemon flavoring, on the other hand, usually isn't too good. There has to be just the right balance of sweet and sour. Speaking of sweet and sour, I'll say something about Asian food that I noticed on Rachel Ray: SHE KNOWS NOTHING ABOUT IT. She thinks you should have more meat and almost no rice, but the dish she made should have been mostly rice with a tiny bit of meat and sauce on top to add a little flavor.

On that note: The Japanese word for meal, gohan (御飯), is also the word for cooked rice. なぜか (Why?)。 Because RICE SHOULD BE THE MAIN DISH. Except in America, of course. I'd love to see people from America try to find the stuff we call Asian food ANYWHERE in Asia from a place that isn't influenced by Western dishes. Even in India (at least going by what Buddhist monks there have prepared here), the main dish is the rice with curry on top (and not what most Americans call curry).

On a related note, when my mother and I made food alongside the monks (we made the dinner that night), the curry they made was the best food of any kind I've ever eaten. Maybe I'll put the recipe on here eventually...but...well...they didn't exactly follow a recipe and no measurement went on. It was merely a list of ingredients.
And I had pizza for dinner today. VERY cheesy pizza. Hospital pizza, but it was good, nonetheless. Maybe some other time I'll rant on hospital food.