Don't ask me why but I got a wild hair to make Eggs Benedict
So, we had some ham we've been nibbling on since we smoked it. I have introduced the Y into Home made Devilled Ham. he's taken to it VERY well!! and lots less fat int he process.
So, yesterday, I decided I wanted to make English Muffins. no reason. I don't even LIKE English muffins! I have NO idea what that was about except I had been thinking about Benedict for a while. I saw a GORGEOUS gif of a Gordon Ramsay Smoked Salmon Eggs Benedict and the GORGEOUS Hollandaise flowing over it.
that was probably what triggered it. cause, really, Ramsay is one of my favorite teachers. I know he's best known for cursing people out and being a butt head. but if you REALLY watch, in the instruction videos, with the Masterchef junior, even in Masterchef, he only gets mad at incompetence, never lack of skill. Lack of skill he's all about teaching and he's good at it.
Anyway, so. I made English Muffins, yesterday. interesting. I like the golden brown butter tops and bottoms. the insides are OK, just VERY dense bread. which is cool, if that's what you like. I like my bread a little lighter. anyway.....
I had thought I'd try (TRY, mind you) for lunch today. but, I woke up at 5 and couldn't get back to sleep, so, I thought I'd surprise the Y. or even not, just give it a try.
so, i double checked the Hollandaise recipe and said, "What the heck"
clarify 7 TBSP of butter and let it cool
OH! I LOVE my saucier! 1 egg yolk, one tablespoon of water, whisk the living FLIP out of my arm and just barely cook the emulsion enough to let it set. I think it will be easier to do next time. then add in the lemon juice, then drizzle in the butter.
Put a sear on the ham, open a muffin and, last, the egg. Gotta say, Ramsay comes through, again. I LOVE the technique of creating a whirlpool to poach the egg. it pulls the white around the yolk, putting a thicker layer of egg white all around the yolk, protecting it. makes it a lot easier to remove from the water without breaking.
stack it all together and, yes, that hollandaise is just DIVINE as it cascades across the egg and down to the muffin. VERY rich on the egg yolk but VERY yummy! I can see why it is a favorite.
so, there's my adventure for today. I think I'm going to try some Jam Souffles, next. been reading about those....
So, we had some ham we've been nibbling on since we smoked it. I have introduced the Y into Home made Devilled Ham. he's taken to it VERY well!! and lots less fat int he process.
So, yesterday, I decided I wanted to make English Muffins. no reason. I don't even LIKE English muffins! I have NO idea what that was about except I had been thinking about Benedict for a while. I saw a GORGEOUS gif of a Gordon Ramsay Smoked Salmon Eggs Benedict and the GORGEOUS Hollandaise flowing over it.
that was probably what triggered it. cause, really, Ramsay is one of my favorite teachers. I know he's best known for cursing people out and being a butt head. but if you REALLY watch, in the instruction videos, with the Masterchef junior, even in Masterchef, he only gets mad at incompetence, never lack of skill. Lack of skill he's all about teaching and he's good at it.
Anyway, so. I made English Muffins, yesterday. interesting. I like the golden brown butter tops and bottoms. the insides are OK, just VERY dense bread. which is cool, if that's what you like. I like my bread a little lighter. anyway.....
I had thought I'd try (TRY, mind you) for lunch today. but, I woke up at 5 and couldn't get back to sleep, so, I thought I'd surprise the Y. or even not, just give it a try.
so, i double checked the Hollandaise recipe and said, "What the heck"
clarify 7 TBSP of butter and let it cool
OH! I LOVE my saucier! 1 egg yolk, one tablespoon of water, whisk the living FLIP out of my arm and just barely cook the emulsion enough to let it set. I think it will be easier to do next time. then add in the lemon juice, then drizzle in the butter.
Put a sear on the ham, open a muffin and, last, the egg. Gotta say, Ramsay comes through, again. I LOVE the technique of creating a whirlpool to poach the egg. it pulls the white around the yolk, putting a thicker layer of egg white all around the yolk, protecting it. makes it a lot easier to remove from the water without breaking.
stack it all together and, yes, that hollandaise is just DIVINE as it cascades across the egg and down to the muffin. VERY rich on the egg yolk but VERY yummy! I can see why it is a favorite.
so, there's my adventure for today. I think I'm going to try some Jam Souffles, next. been reading about those....
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