December 2010 Daring Cooks Challenge: Poach (eggs) to Perfection!

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

As a kid, I always thought soft-boiled eggs in the little cups were poached eggs; I didn't learn any better until hubby made me poached eggs not so long ago.  The challenge was to poach an egg; a few different recipes were provided.  I debated for a while, then decided to try my hand at Eggs Benedict.  I've been flirting with the idea of having a brunch get-together so it seemed sensible to add such a classic breakfast/brunch item to my repertoire. 

Hubby and I both fell madly in love with Eggs Benedict last night.  He had had  it once before at a restaurant and was unimpressed; it was my first time.  The salty butteriness of the sauce with an ever so slight kick of cayenne against the sweetness of the canadian bacon really bring this dish together.  

Eggs Benedict

(the Hollandaise sauce is courtesy of Alton Brown)

• 4 eggs (size is your choice)
• 2 English muffins*
• 4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
• Chives, for garnish
• Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups):

• 3 large egg yolks
• 1 tsp. (5 ml) water
• ¼ tsp. (1 ¼ ml/1½ g) sugar
• 12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
• ½ tsp. (2 ½ ml/3 g) kosher salt
• 2 tsp. (10 ml) freshly squeezed lemon juice
• Pinch cayenne pepper (optional)

* for gluten free, use gluten free English muffins or bread of your choice
º for dairy free, use a dairy free margarine

Directions:

1. Fill a medium saucepan halfway with water and bring to a simmer.

2. Cut the chilled butter into small pieces and set aside.

3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.

5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).

7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.

8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.

9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.

12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!