Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Monday, May 31, 2010

Eggs Benedict

A classic breakfast entree is Eggs Benedict. Who doesn't love this dish?! I prefer a well toasted muffin and like my Hollandaise Sauce a little more lemony so I add a little more fresh lemon juice to the sauce than this recipe calls for. Serve with some spicy hash brown potatoes and fresh fruit and you have a gourmet breakfast to indulge in.

8 thick slices of ham
8 English muffins
2 tbsp butter
8 hot poached eggs (recipe to follow)

Hollandaise Sauce:
3 egg yolks
1 tbsp cold water
1/2 cup softened butter
1/4 tsp salt
1/8 tsp cayenne pepper
1 tsp lemon juice
1 tbsp single (light) cream of whole milk

Preheat the oven to a very cool 275 degrees.

To prepare the sauce, in a heatproof bowl set over a pan of hot water, beat the egg yolks and the water together with a wire whisk or fork until the mixture is pale. Gradually beat in the butter, in small pieces. Continue beating until the sauce begins to thicken. Add the salt, cayenne and lemon juice. Beat in the cream. Remove the pan from the heat and set aside. Keep warm. Toast the muffins and spread them with butter. Arrange the muffins on warmed plates. Briefly, heat ham slices in a skillet to warm through. Place a slice of ham on each muffin and top with a poached egg. Spoon a little sauce over each muffin and serve at once.

Poached Eggs

Poached eggs may either be cooked in boiling water or steamed in a poaching pan. For the first method, half-fill a small saucepan with water. Add 1/2 tsp of salt and 1 tsp of vinegar. Place the pan over moderate heat and bring the water to a boil. Break an egg into a cup. When the water is boiling , carefully tip the egg into the center of the bubbling water. Reduce the heat to moderately low and simmer gently for 3 minutes. Remove the egg with a slotted spoon.

To use an egg poaching pan, half-fill the bottom of the pan with water. Place 1/4 tsp of butter into the center of each cup, unless you are using a non-stick pan. Place the pan, with the cups in place, over the heat. When the water boils, break the eggs into the cups. Cover and simmer 3 - 5 minutes or until the eggs are lightly set. Loosen the eggs with a knife and slide them out onto a plate.

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