Directions
Doro’s Chilpotle Eggs Benidict
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready Time:
25 min
Servings
Ingredients
- Thin Sliced Prosciutto De Parma
- Poached Eggs
- Hollandaise sauce with Chipotle
- English Muffins
- Fennel Fronds
Make the Hollandaise Sauce:
- 500ml white wine vinegar
- 1 tbsp peppercorns
- bunch tarragon
- 3 large free-range egg yolks
- 200ml melted and skimmed unsalted butter (see Secrets for success, below)
- squeeze lemon juice
- 3 or 4 shakes of Chipotle flavored Tabasco
Directions
Poach the Eggs, here is the method I use.
Bring a deep pan of water to the boil with the splash of white wine vinegar. Reduce to a simmer and swirl the water with a whisk to create a whirlpool. Break an egg into a cup or ramekin and tip it into the centre of the whirlpool. Repeat with the other eggs (they cook in 3-4 minutes). Remove with a slotted spoon and drain on a paper towel
1 gram [g] 1,000 mg = 0.0353 oz
Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
Melting the butter:
Heat a 250g pack chopped butter in a shallow pan. As it foams, scoop off the froth and scum using a small ladle or large metal spoon. Don’t use a slotted spoon or the scum will slip back into the butter. (Don’t waste the froth – it can be used in potatoes or for dressing hot vegetables). You should have around 200ml of warmed butter for the sauce. You can melt the butter in a microwave, but keep it covered as it melts or it will spit. Leave to cool a little before adding to the eggs.
Olive oil hollandaise:
Use 200ml of medium flavor olive oil (not extra virgin oil) instead of the butter, and heat until warm. Perfect with roasted vegetables and grilled fish.
Storing reduced wine vinegar:
When vinegar has reduced, strain back into the bottle, cool and store as usual.
Seasoning:
Salt breaks down the yolks if you add it too early, so season your sauce at the end.
Curdling tips:
If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.
Assemble:
Lightly Toast the English muffin and plate. Now pile on gently the sliced parma ham you don’t want to press it together keep it almost like tissue form. Now place the poached egg on top of the parma ham. Spoon the Hollandaise sauce over and garnish with Fennel Fronds and/or some chili flakes.
Enjoy!
Benny
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
