You’ve had eggs benedict – but what about eggs benedict on a fresh, home-made muffin with handcrafted hollandaise sauce? And what if your hollandaise “splits” in the middle of the cooking process? Can it be retrieved, or should you bin it and start again?
These and other questions answered in this marathon episode.
Strictly speaking, eggs benny is made with ham, but in our experience smoked salmon has become synonymous with the dish.
Getting “good” eggs benedict when eating out can be surprisingly hard. We got hooked on greasy spoon breakfasts in Canada but on the occasion we broke from the staple of bacon and eggs were horrified to be confronted with a mess of ingredients smothered in a globby, translucent yellow-orange hollandaise obviously out of a squeeze bottle, the rubbery egg sitting atop a stamped-out square of processed ham. Certain Edmonton diners shall remain nameless.
The muffin recipe we drafted from numerous sources resulted in a dough, when I was expecting the pan-baked muffins to involve a batter. Afterwards I did some more research and found you do indeed need a more batter-like consistency to produce the internally bubbly muffin I would have preferred. No, I’m not confusing muffins with crumpets, but for the right amount of “crunch” after toasting a muffin really should have quite big cavities. Ours were more like scones inside.
Lenny did the scary work of making the hollandaise sauce. The bloody thing fulfilled our worst nightmares by “splitting” – basically, separating – but she rescued it by whizzing up an extra egg yolk and blitzing it into the mixture.
I’m not sure whether it was the egg yolk or the blitzing that did the trick, but after about 30 seconds the horribly separated mess morphed into a smooth, creamy hollandaise.
My egg poaching technique – using a biscuit or scone cutter to contain the egg – was decried as cheating by Lenny. The main reason I do it is so I can walk away and make a cup of coffee or some toast while the egg cooks. But her swirling method seemed to do the trick.
You can keep your ham when it comes to eggs benny – I’ll go with salmon any day. We didn’t stretch to smoking our own salmon – maybe next time!