Egg Benedict
#aromasofthekitchen
#presentation
Egg benedict is an english breakfast dish that consist of english muffin topped with cooked bacon, poached egg and hollandaise sauce.
I tried to keep the plating as simple and beautiful as possible. So I played with primary colors to make the presentation simple and beautiful. I used cherry tomatoes for red colour, hollandaise sauce for yellow and asparagus and chives for green colour.
Egg Benedict
#aromasofthekitchen
#presentation
Egg benedict is an english breakfast dish that consist of english muffin topped with cooked bacon, poached egg and hollandaise sauce.
I tried to keep the plating as simple and beautiful as possible. So I played with primary colors to make the presentation simple and beautiful. I used cherry tomatoes for red colour, hollandaise sauce for yellow and asparagus and chives for green colour.
Cooking Instructions
- 1
Melt butter in a saucepan and keep aside.
- 2
Add egg yolks in a bowl and place over a double boiler.
- 3
Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well.
- 4
Add butter slowly in egg yolk mixture mixing continuously after each addition.
- 5
Once the butter is incorporated the sauce should have smooth thickened consistency without any lumps. Keep aside.
- 6
Fill a saucepan with about 3 inches of water. Add a tbsp of vinegar. Heat until water sinners gently.
- 7
Break cold egg in a small bowl. Make a whirlpool in simmering water with spoon or wire whisker.
- 8
Gently slip egg into water make sure the yolk should not break. Cook for 3 minutes, keeping in mind that yolks should be runny. Remove the egg with slotted spoon and place in strainer so that water get drained.
- 9
In a large skillet or griller pan over medium high heat, melt butter. Add canadian bacon and cook for 2 minutes on both sides or until brown.
- 10
Blanch Asparagus and keep aside
- 11
Sauté cherry tomatoes and keep aside
- 12
Toast english muffin.
- 13
Assembly
- 14
Place muffin in the centre of plate. Place cooked bacon on top of english muffin and top with poached egg.
- 15
Spoon hollandaise sauce over eggs and pour some sauce on plate. Sprinkle with chives and blanched asparagus. Arrange cherry tomatoes in a plate.
- 16
Season with salt and pepper.
- 17
Serve hot.
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