Fabulous Eggs Benedict with Stock Market Hollandaise


Stock Market Hollandaise Sauce
Poach eggs
Toast English muffins
Heat Peameal bacon, ham or smoked salmon

1 onion, chopped
8 large shallots, chopped
10 garlic cloves, crushed
2 sprigs fresh thyme

Perfect poached eggs
Tips from our kitchen:
Use fresh eggs for firmer whites
If you’ve got fresh eggs you can skip the vinegar – if your eggs have been hanging around for a while, drop 2 tbsp of white vinegar into your water
Use a gentle simmering water, not an aggressive boil
Fill a medium pot with 3 inches of water.
Season with salt and bring to a simmer.
Look for just a few bubbles; it should never boil.
Stir the water with a clockwise motion using the handle of a spoon.
Crack an egg into a small bowl.
Gently pour the egg into the centre of the pot, letting the water swirl around it and allowing the white to envelop the yolk.
Repeat with remaining eggs.
Set the timer for 3 minutes.
Use a slotted spoon to lift an egg out of the water, and check the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set.
Once eggs are perfectly poached, remove from the water, and let drain on a paper towel.

Heat Stock Market Hollandaise Sauce
Using a double boiler on low heat slowly warm hollandaise, stirring continually
Place muffin on plate
Top with your protein, followed by poached egg, cover generously with Hollandaise Sauce.
Garnish with chive and salt and pepper.

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