mon frère “Oeufs Benedict”

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Yes, be brave! My brother used all that butter to serve Eggs Benedict to the four of us! (and we will all admit it was delicious!) You must try this recipe, if only one time…
My siblings had gathered together for a weekend at the Ginkgo house when my father died unexpectedly, so we “kids” had the opportunity to spend the difficult time together.
As I’ve mentioned, food is central to family gatherings. My brother wanted to cook a meal for us. Ah: his spe·ci·al·i·ty is Eggs Benedict, but he tried a new recipe from Alton Brown.

Poached Eggs:

  • 4 six-ounce custard cups and a pot large enough to fit them
  • ¼ cup white vinegar
  • 1 teaspoon kosher salt
  • 8 eggs
  • a large bowl of ice-water

Put the custard cups into the large pot. Add enough water to cover the cups by at least ¼-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan.
Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait a minute or two until warmed through.

Hollandaise Sauce:
Yield: 1 ¼ cups sauce

  • 3 large egg yolks
  • 1 tablespoon water
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cayenne, divided
  • 4 Tablespoons freshly squeezed lemon juice strained, divided
  • 8 ounces cold unsalted butter, cut into tablespoon-size pieces

Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart sauce pan for 1 minute.
Put the pan over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the pan on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours.
To build Eggs Benedict:
Please note my brother’s stroke of genius:
He serves the ham and eggs over pasta rather than on an English muffin. The sauce is lovely as it coats the bow ties…
and with the ham julienned (or even diced) you can eat the whole meal with a spoon—the better to get every drop of sauce!

  • 4 slices of ham, julienned
  • 2 cups cooked mini-bow tie pasta

Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.



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3 thoughts on “mon frère “Oeufs Benedict”

    • Lovely as it was, I think that amount of butter is about twice what was needed! My brother says that his usual recipe is good with 4 Tablespoons fro 2 people, and he likes the sauce a bit thinner: this was pudding thick.

  1. Pingback: Poaching Eggs with Art and Technology « Tess's Japanese Kitchen

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