Brunch season is in full swing, and that means kitschy cafes and flower filled patios are rocking from early morning to late afternoon. The most coveted brunch dish of all, is most certainly the "bennie" and with multiple varieties and flavour options to choose from, brunch time can be a stressful occasion! Brie and bacon? Roasted summer vegetables and cheddar? Fresh tomatoes and herbs? I could go on. And all of these succulent options come with a perfectly poached egg, smothered in creamy, luscious hollandaise sauce.
I've been trying to become a poached egg expert for some time now (and failing), and as far as hollandaise goes, well that has seemed like a mystery that only the gods hold the secret to. Until now. Eggs benedict, I'm coming for you.
Let's break this down. First there are the eggs. Everyone has their own tips and tricks for getting perfectly poached eggs. But do they work every single time? Does it involve using copious amounts of vinegar? What about stirring like a maniac until the water in the pot has reached the optimal vortex position and then trying to get your egg into said vortex before it disappears? Or maybe you've given up and moved over to the little yellow cups that turn out slightly watery eggs, shaped like a custard dessert and promising to leave eggy remains on the cups that you will have to scrape vigorously at later that day? Well, I've done all of these things. No more I say!
Perfectly Poached Eggs
SeriousEats.com has an incredible article/video segment on getting perfectly poached eggs, every time. Here's the link to the full article, but I'm going to break it down for you here too.
1) First, make sure you are using a fresh egg. If placed in a cup of water, a fresh egg will sink and lie flat. An un-fresh egg will stand up straight or float to the top.
2) Second, get a fine mesh strainer. This is the only thing you will need (other than your pot of water on the stove). Get the water nice and hot, almost simmering. Not boiling.
3) Crack the egg and pour it into the fine mesh strainer. Then swirl it around in the strainer (over the sink or a bowl) to remove all of the tendrils of egg white. You'll be left with a compact egg that's ready to be poached.
4) Use the strainer to get the egg into the water. Lower it slowly into the pot of water, and then carefully roll it out in the water.
5) Then, just keep the egg moving around with a slotted spoon, for about 3-4 minutes. Remove with you slotted spoon, and you're done.
There may be a few tense moments, on your first time. But it's going to be okay. It may look like your egg is going to disintegrate once it's in the water - just start stirring. It may take a moment or two to get your system down (I set up a station with a bowl to crack the egg into, and then another bowl to cover the strainer swirl action, and then right into the pot). But whatever happens, I swear you are going to have poached eggs when it's all over. Perfectly cooked, slightly runny, beautiful poached eggs.
Moving on. Holla back hollandaise!
Hollandaise Sauce
SeriousEats.com has provided again, with another amazing video/article on how to make hollandaise sauce in just a couple minutes. I'll admit it, I had my doubts. But it worked. First time. That's why they call it foolproof. No biggie. Here's the scoop from Serious Eats:
Ingredients:
1 egg yolk
1 teaspoon water
1 teaspoon lemon juice
Salt
8 tablespoons butter
Cayenne pepper
Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. (This is important. I used the plastic measuring cup that came with my Cuisinart immersion blender and it worked great). Melt the butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer the butter to a 1 cup liquid measuring cup.
Place the head of the immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into the cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all the butter is added. The hollandaise sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce.
Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. The hollandaise cannot be cooled and reheated. (So you will have to enjoy it right away!)
Okay, so we've mastered the two components and we now have perfectly poached eggs, AND creamy hollandaise sauce. NOW PUT THEM TOGETHER! Just don't plan a hike, or really even a stroll after this meal because seriously, this is rich. But also delicious and heavenly and just like how your favourite brunch spot makes it. All you need to do is pair it with your favorite bread, cheese, veg or whatever, and you're off to the races. I was trying (I don't know why I even bothered) to lighten this up a little bit so I put mine on a bed of steamed kale. But that part's all up to you, and your own eggs benedict.
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