In Fox’s contrived drama Master Chef, the losing team was asked to prepare Eggs Benedict in only 30 minutes using the ingredients provided. A lot of them made of mess of it, as if making Eggs Benedict is actually hard to do!
It’s not hard! Eggs Benedict is an easy dish to make, and you probably only need 15 minutes. If you have 30 minutes, you can serve a large household. We bought the eggs, butter and ham at Wilton’s Village Market.
What exactly is Eggs Benedict? It is just
- A toasted English muffin
- Sautéed ham or Canadian bacon
- Two poached eggs
- Hollandaise sauce
So, what’s s hard here?
Apparently there’s nothing to toasting the muffin or the ham or Canadian bacon, as no one seemed to stumble on that.
But poaching eggs? They seemed to make a real mess of it! Here are two ways to poach eggs that are completely foolproof.
Method one: swirling water
Bring salted water to a boil in a wide 4 quart saucepan. Swirl the water into a little whirlpool in the pan using a whisk. Break the egg into a cup and slip it into the side of the whirlpool. Repeat with the second egg. You can make up to four eggs at a time this way. To make enough for a regiment, see the next method.
The eggs are done when you don’t see any remaining uncooked white. Don’t overcook them to the “golf ball” stage. (This is actually hard to do if you are watching. You’ll see when they are done.)
Method two: a kettle of water with salt and vinegar
Fill an eight quart kettle (such as a spaghetti cooker) with water and add ½ cup of salt and ¼ cup of vinegar. Bring to a boil. Break each egg into a cup and slip it into the gently boiling. The egg will drop to the bottom, and will float back up when it is done. Check it before removing it, as sometimes the “parachute” comes up before the whole egg surfaces.
Keep breaking eggs and slipping them into the pan until everyone’s eggs are cooked. Remove them to a pan of warm water to rinse off the excess salt.
The edited show didn’t spend much time on the Hollandaise either. But Hollandaise it pretty easy to make. For Eggs Benedict, we use the blender approach.
- 3 egg yolks
- 1 Tb lemon juice
- ¼ lb (1 stick) butter
- Salt and a trace of cayenne pepper
Put the 3 egg yolks and the lemon juice in the bowl of the blender and pulse briefly until mixed. Melt the butter in a glass pitcher in a microwave oven for one minute. It should be bubbling. Turn on the blender and immediately pour in the hot butter. It should cook on the spot to a thick creamy sauce. If it is too thin, you can heat it briefly over low heat in a saucepan.
The final dish
Place the sautéed ham or bacon on the toasted and buttered English muffin and place an egg on each half, using a slotted spoon. Pour the creamy Hollandaise over top. Time? About 15 minutes, unless you have an awfully slow stove for boiling the water.
Articles below show each step on the poaching and assembly with plentiful pictures. But you don’t need them. It’s really very simple. Take that, you silly chefs!
- How to poach eggs
- How to poach multiple eggs at once
- Hollandaise in a blender
- How to rescue curdled Hollandaise
- Eggs Benedict