• How do you make eggs benedict?




Answers:

Can we expect another Sreesanth demolition today morning to restrict SA?

I think you are the cook, selling the eggs benedict in front of a cricket stadium. It is a cricket forum goto the foods and nutrition forum for this question.

I want to see the replay matches of cricket?

2 English muffins
4 slices baked ham or Canadian bacon
4 whole eggs for poaching
Hollandaise Sauce (see below)

Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 8cm deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface).
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs

Hollandaise Sauce:
3 egg yolks
1/4 lb. clarified butter
1/2 c. white wine
1 bay leaf
4 pieces peppercorn
1 tablespoon white vinegar
1 tablespoon lemon juice
Salt & pepper to taste

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). Keep warm until ready to serve

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