Eggs Benedict - The Punkrock-Kitchen (even Punks have a good taste)
Ingredients I was using in this video:
For the Muffins:
850g Strong White Bread Flour
500ml Whole Milk
3 tblsp Butter
2 tblsp Sugar
1 tblsp Maldon Sea Salt
1 Sachet Dried Yeast
For the Tarragon Vinegar:
500ml White Wine Vinegar
31g Fresh Tarragon
1 tblsp Black Peppercorns
For the Hollandaise Sauce:
3 Large Egg Yolks
2 tsp Tarragon Vinegar
200ml Melted Unsalted Butter
Squeeze Of Lemon Juice
Maldon Sea Salt
Black Pepper, Freshly Ground
Also Needed:
4 Eggs
Proscuitto Di Parma (Or Spanish Serrano)
Cornmeal, Semolina Flour or Rice Flour, For Dusting
Method:
To make the Muffins:
Add all the ingredients for the Muffin to a large bowl and knead until the dough becomes very soft and smooth. Cover with a tea towel and set aside for two hours.
When the dough has been doubled in size, lightly flour a clean surface, and transfer your dough on the floured surface.
With your fingertips carefully flatten out the dough until it's around 1 or 1.5cm thick.
Get yourself a cutter (about 10cm in diameter) and cut out your Muffins.
Dust each Muffin on the top and the bottom with cornmeal or semolina.
Heat up a frying pan without any oil on a low-medium heat and fry each side of the Muffin until golden brown.
To make the Tarragon Vinegar:
Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.
To make the Hollandaise Sauce:
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, 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.
To poach your Eggs:
Bring a deep saucepan of water to the boil. Break the eggs into 4 separate coffee cups or ramekins.
Swirl the water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.
Assemble the Eggs Benedict:
Heat a large frying pan over a medium heat. Fry the prosciutto on both sides until crispy. Remove from the pan and keep warm.
Split the muffins, toast them and warm some plates.
Place the crispy proscuitto on the toasted cut sides of the muffins, and top with the poached egg. Spoon the hollandaise sauce over the egg and serve at once.
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Eggs Benedict, Italian Style: Try Scott Conant’s Delicious Recipe | TODAY
Live at the South Beach Food & Wine Festival in Florida with TODAY’s Al Roker, chef Scott Conant demonstrates his irresistible recipe for eggs Benedict Italian style. He uses fresh fonduta made with heavy cream and fontina cheese.
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Eggs Benedict, Italian Style: Try Scott Conant’s Delicious Recipe | TODAY