Tuesday, April 25, 2006

Sindy's Eggs Benedict

Most things I cook are at least inspired by a recipe that I have seen somewhere else. I don't hesitate however, to change anything I don't care for or add something that I think will enhance the dish. I also change ingredients in a dish depending what I have on hand or what is fresh and available. My other thing is I almost NEVER measure anything(which is why I am a terrible baker). I think that these things are what makes cooking fun and interesting. The problem is that it makes it hard for me to duplicate the dish. Though a remake of a dish is usually good, it is rarely the same as the last time I made it. It also makes it hard to share a recipe. That is my goal today so if you try this let me know how I did.
I try to give credit to the person I originally got the recipe from when I share, but this one is really kind of my own creation from all of the different Eggs Benedict recipes that I looked at. I had this dish on a cruise a few years ago but just recently decided to try my hand at making it. Most of the recipes that I looked at had a complicated hollandaise sauce that had tons of butter. The other option here would be to use a sauce mix (the little packets) I have never tried that though so I can't tell you how good this would be. I have eaten "runny" eggs since I was a baby and my Grandma fried them up in bacon grease (YUM!) Just make sure the eggs are fresh.For people who are skittish about undercooked eggs(or have a compromised immune system), you might want to skip this one. This recipe is for one but you can multiply it easily .
Ingredients: 1 whole egg,1 egg yolk, half of a small lemon,4Tbs milk. Nutmeg, fresh basil leaves , 2 Tbs butter, 1Tbs vinegar, Salt, 1 slice of Bread, Bacon.

Fill a med size skillet about 3/4 full of water and bring to a simmer.
Wisk together Egg Yolk, milk nutmeg,salt, Grate just a little lemon zest into mixture then squeeze juice from lemon in and wisk again. Place in a small pan on VERY LOW heat add about 1/2 to 1Tbs of melted butter and a dash of salt. Just let this hang out while finishing the rest of the dish wisking it frequently and making sure the eggs don't set too much. If it gets to thick wisk in a little more milk.

Toast bread and lightly butter. The bread is one of the things that can make the dish great. You can use plain white bread and it will be just fine but I like to use what ever good bakery bread I have on hand. Today I used sourdough.

Add vinegar to your simmering water and swirl it around. Very carefully slide egg into water from small bowl. You don't want the egg to move around much before it sets or it will fall apart.
Let water continue to simmer for 4mins for a soft (runny) egg yolk. Frequently spoon the water over the egg to cook the top of it.

Place toasted bread on plate. Remove egg carefully with slotted spoon or spatula letting water drain off. Place on top of toast. I love basil so sometimes I will add a whole basil leaf under the egg. Spoon sauce over egg top with crumbled bacon (you can use whole bacon strips or Pancetta and layer it under the egg). Sprinkle ribbons of fresh basil over top and garnish with basil leaves.

This really is a simple dish that makes and elegant presentation for a special breakfast.

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