You know when you’re eating breakfast so late it’s almost lunchtime? Welcome to brunch, one of my favourite meals.
One of the classic brunch foods is Eggs Benedict. I’ve realized it’s becoming increasingly popular in Brazil. For those prepared to risk cooking it at home, here is a step by step guide. I promise it’s much simpler than it looks. It's worth a try.
Making the Hollandaise sauce:
- 100g butter
- 1 egg yolk
- 1⁄2 tablespoon of vinegar
- freshly ground salt and pepper (to taste)
Melt the butter in the microwave and set aside. Fill a saucepan with about an inch of water, bring to the boil, then turn off the heat. In a medium sized bowl, add the egg yolk and vinegar and whisk together.
Add 1 tbsp of the heated water to the egg mixture and whisk well. Place the bowl over a saucepan of boiling water to make a bain-marie. Beat vigorously until the mixture foams. Add the melted butter slowly, beating constantly. Occasionally, place your finger in the bowl to check the temperature of the sauce.
Pay attention because it needs to be hot. If it cools down, reheat, but without letting the water boil as you run the risk of cooking the yolk and ruining the sauce. When the sauce thickens, remove it from the bain-marie and season with salt and pepper to taste. Place aside.
Poaching the egg:
- 4 eggs
- 4 slices of bacon
- 2 slices of bread
- Paprika (to taste)
- Salt (to taste)
- Parsley leaves (to taste)
- Oil for greasing
To make the poached eggs, place a large amount of water in a skillet over a medium heat. Once it has reached boiling point, lower the heat. Cut out four 30 cm squares of clingfilm and place on a deep dish.
Grease the film with a bit of oil and break an egg inside it. Connect the ends of the square to form a bundle. If you want to make all the eggs at once, tie a knot in each bundle. Repeat with all eggs. Take the bundle to the pan with boiling water and stir gently in a circular motion. This will make the poached egg stay in a prettier format. After 3 minutes, remove the film carefully and let the egg cook for 1 minute in the water. With a slotted spoon, transfer the eggs to a bowl filled with cold water.
Repeat with the remaining eggs and set aside. At serving time, if you wish, return the eggs to the boiling water and let them warm up for 30 seconds. Heat some oil in a medium skillet. Add the slices of tenderloin bacon (maximum 2 at a time) and brown both sides. Set aside. Toast the bread or heat some slices, just to warm them up. Place the slices on a plate and spread a little Hollandaise sauce on top.
Add two slices of bacon and two poached eggs. Drizzle on more sauce, sprinkle with parsley leaves and paprika to taste. Repeat this process with the other dish and serve immediately.