08.26.12_California Benedict

I LOVE Eggs Benedict. I would say that 90% of the time we go to brunch I end up ordering some variation of it. For some reason, I had never made it for myself though. Maybe it was the fear of poaching eggs I had until we made the Poached Eggs on Ricotta Toast, or maybe it was the thought of making a sauce with eggs that only get cooked from acid and indirect heat. Either way, I decided I needed to try and make it at home, including the hollandaise sauce. As you know, I have an obsession with avocado (it's in my top five favorite foods) so to make this benedict vegetarian, we skipped on the Canadian bacon and added avocado to make our own version of California Benedict. It was a little overwhelming, trying to make hash browns from scratch, while constantly beating the hollandaise sauce and poaching four eggs but in the end it came out great. If it's your first time poaching eggs or making the sauce, I definitely recommend making the potatoes in advance and keeping them warm in the oven or taking some help from the store and buying the frozen kind.

California Benedict
Serves 2
1. Fill a high-sided skillet with water and bring to just under a boil.
2. While waiting for the water, prepare the hollandaise sauce and set aside in a warm place, occasionally stirring.
3. Toast the English muffins right before you poach the eggs as they take very little time.
4. Once the water is just under a boil, crack each egg into a small bowl and drop the egg into the simmering water. Allow the egg to set up, then repeat until all four eggs are in the water.
5. Place a few slices of the avocado onto each half of the english muffin. After the eggs are cooked, use a slotted spoon to remove the eggs and place on top of the avocado. Spoon a generous helping of the hollandaise sauce on top and serve.

Tyler Florence's Hollandaise Sauce
Full recipe yields 1 cup 
  • 4 egg yolks
  • 1 TBSP fresh squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • pinch of cayenne
  • pinch of salt
1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. 
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 
3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 
4. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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