Egg Benedict

Name: Egg Benedict
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 Egg; 2 tbsp Vinegar; as needed Water; 100 gm Unsalted Butter; 2 Egg Yolks; 1 tbsp Lemon Juice; 1 tsp Mustard; 2 Slices Bacon; 4 Cherry Tomatoes; as needed Asparagus; as needed Chives or Leeks; 1 pinch Salt; 1 pinch Black pepper powder

Chef Karan Chopra @cook_17260170

Amritsar

#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.

Chef Karan Chopra @cook_17260170

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Ingredients

1 serving

For Poached Egg
1Egg
2 tbspVinegar
as neededWater
For Hollandaise Sauce
100 gmUnsalted Butter
2Egg Yolks
1 tbspLemon Juice
1 tspMustard
Other Ingredients
2 SlicesBacon
4Cherry Tomatoes
as neededAsparagus
as neededChives or Leeks
1 pinchSalt
1 pinchBlack pepper powder

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Steps

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.