Eggs Benedict

Moj omiljeni doručak

My first experience of eggs Benedict was in San Francisco a few years ago. A friend of mine who I was staying with promised me the best breakfast in the USA, and she kept her word. We went to Sausalito, just across from the Golden gate bridge, to a diner sitting on the edge of the bay. It wasn’t anything fancy, a casual, no fuss restaurant with smiling service staff and top dollar food, my kind of place. “Steak and Eggs” , “Stacks of pancakes”, or “Eggs Benedict”, I had a hard time choosing, but in the end settled with the “Eggs Bene”, and didn’t regret it one bit. This is how a love affair with brunch starts.

Now it is said that this dish was created in the Waldorf hotel in New York for a hungover wall street broker, who needed something rich and tasty, after a night on the town, Don’t we all…

There isn’t really anything difficult about this dish, for the poached eggs just make sure you use a big pot, and the water isn’t boiling like crazy. The star of the show in this dish is the sauce. Creamy, buttery, a little tart, and a hint of anise. Not only great with ” Eggs Bene” but fantastic with grilled fish, steaks and steamed vegetables. Enjoy

Butter, cardamon, anise, apple vinegar, eggs, lemon juice

 

Ingredients

For the sauce

2 large egg yolks

120 g Melted butter

1 tbsp. water

1 cardamom pod

Pinch. Anise powder/ l point star anise

Squeeze of lemon

Zest of 1/6 lemon

For the eggs

4 XL eggs

Pot of boiling water

2 tbsp. apple vinegar

1 tsp. salt

For the garnish

4 slice smoked ham

2 pieces toast/2 English muffin/2 scone

Chopped parsley

Method

Put the large pot of water on to heat with the salt and vinegar. Start with the sauce. Put the vinegar, water and spices into a small pot, and reduce the liquid by 2/3. In another small pot, or, in the microwave melt the butter and skim off the milk solids floating on the top (this is called “clarifying” the butter and leaves the sauce with a silky texture and no greasy aftertaste), pour the butter slowly into the egg-mix whisking all the time, until the sauce thickens and is almost the consistency of mayonnaise. Discard the milk solids that have settled at the bottom of the butter. Finish the sauce with a squeeze of lemon and a quick zest, and salt to taste. Cover with plastic wrap until needed.

Cut the muffin in half and toast, top each half with a slice of smoked ham.

Reduce the water to a slow bubble and crack each egg into the water very slowly. Allow the eggs to poach gently for about 3-4 minutes. Remove from the water and drain onto a clean towel, trim the excess white, and place on the ham. Dollop the sauce thickly onto the poached eggs, season with salt and pepper. Enjoy

Jaja benedikt

 

Sastojci

Za umak

2 velika žumanjka

120 g otopljenog maslaca

1 žlica vode

1 sjemenka kardamoma

Prstohvat mljevenog zvjezdanog anisa

Iscjeđeni limun

Naribana limunova korica

Za jaja

4 XL jaja

Lonac proključale vode

2 žlice jabučnog octa

1 žličica soli

 

Za dekoraciju

1 šnita dimljene šunke

4 šnite tosta/ 2 pogačica/ 2 engleski muffin

Nasjeckani peršin

Metoda

Veliki lonac napunite vodom. Dodajte sol ,jabučni ocat i pustite na vatri da se grije. Zatim počnite sa umakom. Stavite ocat, vodu i začine u mali lončić i reducirajte tekućinu za 2/3. U drugi mali lonac (ili u mikrovalnoj) otopite maslac te oklonite mliječne krute tvari koje plutaju na površini maslaca (ovaj postupak zove se eng “clarifying”, odnosno pročišćavanje maslaca tako da dobijete umak sa svilenkastom teksturom i bez da ostavlja masni okus u ustima), ulijte maslac polako u žutanjke mješajući kontinuirano sa pjenjačom, sve dok se umak ne zgusne i dok ne poprimi konzistenciju majoneze. Na dnu maslaca vidjet ćete još mliječnih krutih tvari, njih također uklonite prije dodavanja u umak. Završite umak sa malo iscijeđenog limuna, malo naribane limunove korice i soli. Prekrijte sa plastičnom folijom do uporabe.

Prerežite muffin i tostirajte ga, na svaku polovicu stavite komad dimljene šunke.

Smanjite vatru na velikom loncu tako da voda lagano kipi, razbijte svako jaje u vodu polagano. Jaja neka se nježno poširaju u vodi 3-4 minute. Izvadite jaje iz vode, stavite ih na čistu krpu, maknite višak bjelanjaka i smjestite ih na šunku. Stavite na svako jaje nekoliko žlica umaka, te začinite soli i paprom. Dobar tek!