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How many of us would not have spent sleepless nights thinking about "how will those damn eggs Benedict, which occasionally are mentioned in the letters of breakfast pijillos sites or whatnot ? Well, okay, not as sleepless nights, but I'm sure that once you have heard of and would like to know how they are. As Caesar salads. It seems that everything has a name in the name of the recipe, it sounds more chic, no?

As the challenge of The Daring Kitchen this month was to do something with the technique of poaching (thanks, Gemma, that I had "translated" as "fry", shame on you), and suggested, among others, the famous eggs Benedict, so it was a good opportunity to test ...



TDK control lines: Jenn and Jill
Challenge The Daring Cooks Have to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs in Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (Poached) courtesy of Trudy of Veggie num num.

Eggs Benedict are not that difficult to do. From bottom to top, are: toast, slice of fried bacon, a poached egg (Eggs poached in water with a little vinegar and salt, being careful to stay as compact as possible, preferably until the whites have buds but no fruit set, or at best part-I prefer to be liquid- ), and hollandaise sauce.

From all this, which gives more work is Hollandaise sauce. The counter proposal (which is what we did), takes:
3 large egg yolks 1 teaspoon water

¼ teaspoon sugar 170 g butter


½ teaspoon salt 2 teaspoons lemon juice
Some cayenne (optional)

The preparation of the sauce is a bit heavy, because you have to put the yolks to the bathroom boiler, stirring constantly to prevent curdling, then gradually add the butter into small pieces, one at a time, stirring constantly.

As you see, between the egg, slices of bacon, butter and exaggeration that leads hollandaise sauce, a dish is not suitable for people with high cholesterol :-) But we must recognize that the eggs were very good, and though we ate for dinner, could be a great breakfast.

Note: After the endless grind of competitions and moving, this month we have gone much better time, and I made eggs Benedict in mid-November, shortly after publication of the challenge. At this rate, perhaps achieving to also update my email ...