Homemade Eggs Benedict under 5 minutes - my regular mornings ( when I have the time leisure)
I love, love, LOVE hollandaise sauce. Blame it on Masterchef since they made it look so good.
I looked up the recipe and tried. It was surprisingly savory with a hinge of citric acid from the lemon, but rich enough to overcome the egg yolk taste (I am not! not! a fan of egg yolks unless it is hard boil or fried throughout)
To imagine, the hollandaise sauce is salty, citrus-sy, thick-medium texture, but yet feels a little spicy. I was scared the butter tasted too jelak (rich). It compliments the eggy yolk and plain taste of the egg.
When I have the time and resources (and ingredients), this would be my ideal breakfast accompanied by some strawberries and banana for dessert.
It has been months since I tried making the poached eggs, practices after practices, finally I can present a decent looking poached egg!
Here is my humble take on Eggs Benedict..
My english muffin was cut in half, butter-seared. I bought from Hero Market at RM 1.80. Decent pricing :))
Then since I am lazy, I bought Beef Breakfast Strip (ones you can eat cold). It is already salted, so no need to put on more salt (unless you like it salty)
Then I place my poached egg on top
Drizzle with hollandaise sauce I made from the night before
For the sauce bit, I learnt from Bryan Talbott's Eggs Benedict
And ta-da!!! Yummy breakfast made in under 5 minutes (basically 3-4 minutes for poaching the egg)
The egg itself is slightly medium-soft, and the meat will give you something to chew on ( I tried chicken meat, it does give enough texture to bite on, a little too soft) and then you would reach the slightly crunchy toasted seared butter smelling bun. (ok-lah I tried explaining, forgive me if I failed miserably)
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