eggs Benedict

Benedict and Florentine eggs

Eggs Benedict & Florentine eggs (DREAM BREAKFAST for 2)

Eggs Benedict and Florentine eggs are known as a staple of a dream breakfast and even brunch! Many people, however, assume that they are pretty difficult to make and either avoid them completely in their home cooking, or cook only some of their components at home and rest purchase ready-made. In reality, though, both eggs Benedict and Florentine eggs are pretty straightforward to cooking, and quite doable for anyone with beginner-intermediate cooking skills. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] For the eggs Benedict you will need: 1 Poached egg 20 ml Hollandaise sauce 1 English Muffin 1 Bacon strip Fry the bacon in its own fat and assemble your Egg Benedict in the following order (bottom to top): English muffin (whole, or half) Bacon Poached egg Hollandaise sauce [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For the Florentine eggs you will need: 1 Poached egg 1 English muffin 20 ml Hollandaise sauce 20 g Spinach 5 g Butter Quickly saute spinach in butter (season to taste, if necessary), and assemble your Florentine egg in the same order as Egg Benedict (spinach here instead of bacon). For an easy SOURDOUGH BREAD recipe, click HERE You can also see more of my video recipes HERE

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Sauce Hollandaise

Sauce Hollandaise (breaking down the basics)

Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need to try to avoid it by any means. If eggs start to coagulate in this recipe, our sauce will de destroyed. Instead, an egg thickens our sauce though a process of emulsification, i.e. combining of 2 immiscible liquids (fat & water) though vigorous mixing. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Preparation time: 5 min Cooking time: 20 min Per servings: 2 Ingredients: 25 g White wine vinegar 35 g Water 4 White peppercorns 5 g Shallots (brunoise cut) 5 ea Bay leaves 1 Yolk (of a large fresh, pasteurized egg) 85 g Clarified butter Salt (to taste) 5 g Lemon juice (fresh) Equipment & tools: Double-boiler Small sauce pot Small sieve Knife Whisk Directions: Place vinegar, water, peppercorns, bay leaves and shallots into a small sauce pot and simmer the mixture on low heat for about 10-15 min, until the mixture get infused and reduced twice in size. Strain and discard all the flavourings (peppercorns, bay leaves and shallots). Set up a double boiler over a pot with boiling hot water. However, switch off the heat completely. Pour our vinegary liquid (from Step 1) and an egg yolk into a double boiler and start vigorously mixing with a whisk, until fluffy consistency. Here, it’s very important for the vinegary liquid to be just warm and not hot, in order to avoid the coagulation of an egg. Start adding clarified butter, drop by drop. It also must be just warm and not hot. If you add too much butter at a time, the sauce will split, so add it very slowly. Once you add all the butter, sauce will reach ribbon consistency. At this point, add lemon juice and salt and whisk again. Sauce will slightly transform in colour to a paler version and will also loosen up to a perfect consistency of a Hollandaise sauce. Serve your sauce immediately and enjoy! If you want to learn how to poach an egg properly, click HERE. You can also see more of my video recipes HERE.

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Poached egg

How to cook Poached Eggs (culinary technique broken down)

Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance! Here are the things that you need to keep in mind, while cooking poached eggs: Choose the most fresh eggs possible, and of a highest grade. Fresh eggs vs. older eggs have more dense texture and are less likely to fall apart while being poached. Use a tall stock pot for this poaching method. When you pour an egg inside, it will start sinking down, and the further its way toward the bottom of your pot, the higher are the chances that it fill form into a nice round shape. *DO NOT boil your water. Instead, have it merely simmering, but not boiling. Otherwise, you are risking to cook the yolk as well, which is not a goal in egg poaching… Serve poached eggs **immediately. *Egg whites start coagulating between 62 and 65 C, while as egg yolks start to coagulate between 65 and 70 C. So keep the temperature is mind. **You can pre-cook poached eggs. In this case, cool them down in an ice bath, right after poaching to stop the cooking process and prevent the yolks from getting cooked. And keep the in the fringe until needed (a day max). [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For absolutely delicious English Muffins, click HERE. You can also see more of my video recipes HERE. [siteorigin_widget class=”WP_Widget_Media_Video”]

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English muffins

Absolutely delicious English Muffins (breakfast ideas)

Need some ideas for a special breakfast? Here’s a perfect one just for you! English muffins with poached eggs, a.k.a. eggs Benedict. Although the whole process of cooking English muffins takes about 4 hours (3 inactive hours, while the dough is rising), it’s totally doable to make them fresh for breakfast. Just prepare the dough a day ahead, leave in the fridge to proof overnight and cook them fresh (10 min to fry) the next morning. These savoury muffins are mostly known for being an essential component in Eggs Benedict and part of MacMuffin at McDonnalds Mac Breakfast. Nevertheless, you will also absolutely love to have them with butter and jam, instead of bread in various sandwiches and even in French toast. [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] Preparation time: 3.5 hours Cooking time: 10 min Per servings: 4 servings Ingredients: Bread flour (25 g for starter & 95 g later for dough) – 120 g Active dry yeast (1 g for starter & 1 g later for dough) – 2 g Water (room temp.) – 33 g Milk (3.5%) – 63 g White sugar – 6 g Butter (softened) – 6 g Kosher salt – 1 g Cornmeal (for dusting) Equipment & tools: Large saute pan Directions: Mix together 25 g of flour, 1 g of yeast and water. Cover with plastic wrap and let the starter bloom at room temperature for 1.5 hours. Uncover the starter and mix it together with the rest of the yeast, sugar, milk, butter and salt. Mix for about 30 sec and then add the rest of the flour. Mix everything together and work the dough for about 2 min (important not to over mix). Farm a ball, put it back in a bowl, cover with plastic wrap and let it bloom for another 1.5 hours at room temperature. Dough should grown twice in size. Transfer the dough on a work surface, fold twice and divide into 4 equal parts (55 g each). Form 4 balls and press them together to make small disks (about 1 inch in height). Line them up on a tray, cover with plastic/towel and let them grow a bit at room temperature for another 3o min. Melt some butter on a frying pan, reduce the heat to low and start frying. Approximately, 5 min on one side and 5 on another. Voila! Your amazing English muffins are ready, serve them warm and enjoy! [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For easy Dutch Oven Bread, click HERE. You can also see more of my video recipes HERE. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget]

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