Classic, but easy Eggs Benne!
My friend Chef Rich Koby gave me a lesson on cooking the perfect Poached egg. In all honesty I sometimes nail it, and sometimes I’m not completely satisfied with the outcome, as there is a science and art to cooking the perfect poached egg. I use a large pot of water when poaching our 4 eggs for breakfast adding a Tbsp of white vinegar. The vinegar helps hold the egg whites together as it cooks without transferring a vinegar flavor to your eggs. I also learned to create a circular swirling vortex of water within the pot and to drop each egg into the center as this will help wrap the egg white around the yolk as it cooks. The more eggs that you are cooking the more difficult this technique is, so I advise not to do this if cooking several eggs. (Another option would be to poach a few at a time. You can do this, then simply reheat the poached eggs by carefully lowering them into hot water for 30-60 seconds) When cooking my Poached eggs I use a pot of water with at least 4 inches of water in it. Another tip is to crack your egg into a small ramekin or bowl as to ensure you have a perfectly cracked egg with the yolk intact, and no runaway piece of shell. It also makes it easier to slide to egg into the water. I cook my eggs for 3 minutes for the perfect runny yolk, firm white poached egg. My easy eggs benne begins with a toasted buttered English muffin topped with a few strips of bacon or thin slices of warm Canadian bacon, topped with two perfectly poached eggs and a generous drizzle of warm rich and creamy Hollandaise sauce. I like to place a couple slices of fresh Avocado on top, and when in season some slices of Heirloom tomatoes out of our garden sprinkled around the plate for additional color and a added flavor. This can be a simple breakfast if you take the short cut of not making homemade Hollandaise sauce, and really isn’t that much harder when taking it the next step and making your own. Now I will admit I have used the store bought Knorr package mix, however once again I have to “fancy” it up by adding a swig of white wine, a squeeze of lemon juice and fresh cracked pepper. (Believe me, it really does add a lot to the packaged mix). The blender is your friend when making homemade Hollandaise. It helps you from the sauce “breaking”. This can also be a fancy, special occasion breakfast for Mother’s Day, Fathers Day or that special someone. It certainly will have that “wow” factor!
Hollandaise Sauce
melt 10 Tbsp unsalted butter
Put 3 egg yolks, a Tbsp of lemon Juice, 1/2 Tsp salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowers the setting, slowly poor the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
