Poach or be Poached

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.

Eggs Benedict

Ok so to go along with the poaching thing I also did the classic Eggs Benedict (What used to be my favorite egg dish until I found Oeufs en Meurette) I have made them before and I think these turned out even better than my last attempt. Poaching really does take practice. You just have to go out and buy a few dozen eggs and poach till you get it right:)

Ingredients4 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 3 cups):6 large egg yolks
1 Tbl. (5 ml) water

1/2  tsp. (1 ¼ ml/1½ g) sugar
3 sticks unsalted butter, Melted

3/4 tsp. (2 ½ ml/3 g) kosher salt
3-4 tsp. (10 ml) freshly squeezed lemon juice
Pinch cayenne pepper (optional but totally yummy with it)

Directions:

1. Fill a medium saucepan quarter of the way with water and bring to a simmer.

2. Melt butter 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 2-3 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 drizzle in the in the butter wisking constantly(This step is always easier if you have someone else holding the bottom bowl).

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 Large saucepan (about 3 cups of water), but you may need more or less depending on the size of pan you use and how much water is in it.

10. Crack eggs directly into the very gently simmering water (or crack each egg into a small bowl first and gently pour into the water), making sure the eggs don't touch each other in the water. Cook for 3 minutes for a viscous but still runny yolk or longer if you like a firmer center.

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!

*** Ok so my hollandaise sauce breaks (looks curdled instead of creamy) just about every other time I have made eggs Benedict and I have a fool proof way of unbreaking a broken sauce.

Instead of adding the salt, lemon juice, and hot sauce to the butter and egg mixture after it has broken, place these ingredients into another large bowl along with a tablespoon of boiling water (I usually just take it right from the sauce pan of simmering water). You will have to whisk this very fast so get ready to get those arm muscles workin:P

While wisking, slowly pour the broken egg/butter mixture into the other ingredients. this should restart the emulsification process and bring the whole thing back to a pretty creamy consistency...almost like a runny mayonnaise....yeah yeah that sounds super gross but this sauce is super yummy I promise.

So here is the final product. As you can see this is the last picture and there isn't one of a cut open eggs Benedict so you can see why. This is because my wonderful husband, who will be known as Mr. FH, ate about half of it before I could jump in and get the picture.  So I guess you will all have to try the recipe to taste and see it for yourselves. Happy cooking:)