Well, Hellooooo! 😀
A virtual group hug to my wonderful blogging community after a looooong hiatus. Gosh, I missed being on my blog so much these past few months and it was for a good reason, I promise.
I am happy to report that all this time, I have been preparing and studying to get into a cooking school and I daresay that it’s going well. Being an international prospective student, I had to appear for an English language exam first to even qualify for applying in various colleges outside India. Once I achieved the desirable scores in that exam (phew!), I took a few cooking classes at a local college, all the while researching the colleges I wanted to apply to. Now, I am ready to send out my applications and after that, there’s little I can do but cross my fingers and pass my time in a productive way. So, back to my beloved blog it is!
I think taking a break from blogging and in fact, from all forms of Social media (yes, I ditched my Facebook and Instagram too) has done me a lot of good. I have truly come back fully refreshed and with full force. This is the perfect season to dive back in this space. With Christmas around the corner, there are just so many things I want to cook and share these coming weeks.
Let us begin!
Eggs benedict have been on my list of things to-try, for a while now. Hubby is a huge fan of all forms of Breakfast and I reallyyyy wanted to surprise him by making a nice brunch for him at home in this rainy & gloomy weather. So, I finally went grocery shopping for all the ingredients yesterday evening and set out to make the fancy breakfast this morning for my man.
It turned out to be so good. *Happy Dance* Crispy bacon, hot toasted English muffins, poached eggs, and warm, creamy, Hollandaise sauce to top it all. Mmm..mmm..mmm! I am one happy cook and moreover, hubby is one happy foodie today.
I’d say that the only tricky part in this recipe is making the Hollandaise sauce to top your eggs with. The key is whisking your eggs and butter mixture CONSTANTLY, lest they split. Once you achieve that, rest all is a child’s play.
So give this classic breakfast dish a go friends, and wish you all a very Happy Holidays! Enjoy! xx
For the Hollandaise Sauce-
- 2 Egg Yolks
- 3-4 tbsn of melted butter
- 2 tsp fresh Lemon Juice
- Salt & pepper to taste
- 3 eggs
- 1 tsp of Distilled White Vinegar
- Some Bacon strings
- English Muffins, halved
- 1 Tsp of Butter
-First, fill a large sauce-pan with 2 cups of water and bring to a rolling boil.
-In a glass bowl, combine the egg yolks with lemon juice, and whisk them very well for a couple of minutes until they turn fluffy.
-Place this bowl on top of the sauce-pan containing simmering water and continue to whisk.
-Slowly pour in the melted butter in three parts, again constantly whisking all the time.
-Remove the sauce from the heat and add in salt and pepper as per taste. If needed, add 1-2 tbsn of hot water to the sauce to achieve a thinner consistency. Whisk well until uniform. Your final hollandaice sauce should be creamy and lemon yellow in color. Set aside.
-Now in the sauce-pan containing the boiling water, add some salt and white vinegar. Add more water if needed and increase the flame to medium-high. With a spoon, give the water a stir to create a whirlpool effect.
-Gently break three eggs one after the other in the boiling water and cook for 2-3 minutes. Once your eggs float to the surface, they have been poached perfectly. With a slotted spoon, carefully take them out of the water and place on a tissue paper to drain excess water.
-Lastly, in a frying-pan, fry your bacon in little oil until crisp and in the remaining grease, toast your English muffins until browned. You can add a little butter to the pan while toasting the muffins.
-To assemble your Eggs Benedict, place a piece of the English muffin on a plate and top it with strings of crispy bacon. Then, place your poached egg on top of that and finish it off with a generous spoonful of that gorgeous and silky hollandaise sauce. Serve piping hot with tea for breakfast! Enjoy!