Mon | Sep 25, 2017

VIDEO: I'm not a chef - Fancy Eggs Benedict

Published:Thursday | October 22, 2015 | 10:00 AMKrysta Anderson
With a bright smile, I accept taking on the mission of making Eggs Benedict for the very first time with open arms.
This week, I was joined by my very first guest for the season, CB Food's Communications Coordinator Andrew Raymore, and we did make culinary magic in the kitchen!
The ingredients for the Hollandaise Sauce: Smart Egg yolks, Dijon mustard, lime juice, hot pepper sauce, and hot melted butter.
The finished product: Eggs Benedict, complemented by Caribbean Passion's Chub Ham, served on a freshly baked biscuit, glazed with homemade Hollandaise Sauce.
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They always say breakfast is the most important meal of the day, so when I heard that October was egg month, I decided to get fancy and create something special!

I decided to prepare a quick and 'easy' Eggs Benedict. Now, if that wasn't difficult enough, I went a step further in making it with a twist (inclusive of Caribbean Passion Chub Ham), along with Hollandaise Sauce for the glaze on freshly baked biscuit. Don't believe me? Well, check out the video for more details.

For now, however, let's go straight to meal prep. This week, I was lucky to have with me Smart Eggs, Caribbean Passion Chub Ham, and Pillsbury Grands.

But first, let's gather what we need for the Hollandaise Sauce. I used three Smart Egg yolks. Breaking the egg in half over a container, I poured the yolk from one half of the shell to the other to separate the egg white, which remained in the container. A quarter teaspoon of Dijon mustard, one teaspoon of lime juice, one teaspoon of hot pepper sauce, and a half cup of hot melted butter, achieved by putting the butter from the fridge in the microwave for half a minute.

I placed all the ingredients in a bowl and broke out the mixer. Now, you can choose to blend it if you like - I chose to mix it up. When it was a nice consistency, not too thin and not too thick, I let it rest so we could move on to phase two of this meal - the Eggs Benedict.

This was the part I dreaded the most. Breaking the egg without breaking the yolk was a feat of mine. Now I was supposed to do the unthinkable: poach an egg.

Now, I had already heard enough horror stories about poached eggs gone wrong. And while I am not a chef, I do like to indulge in good food. If it didn't go well, I would not stop until I got it right, which would mean I would be there all day. Luckily for me, I was in the company of an expert, and with his permission, I asked him to teach me how to poach an egg.

This expert's name is Andrew Raymore, and he is the communication coordinator at CB Foods. So the new plan was, instead of just talking me through, he demonstrated it, and I followed suit. Suffice it to say, he thought I was lying when I told him I had no idea what I was doing.

For phase three, I popped (literally) the Pillsbury Grands into the oven at 350 degrees Celsius for 10 minutes until they were golden brown.

Then came time for the best part - presentation - which would inevitably lead to savoury indulgence. Cutting off the top of the biscuit, I placed the rest of it on the plate as a base, added a slice of Caribbean Passion Chub Ham, placed the poached egg on top, and for the big finish, I grabbed the Hollandaise Sauce made earlier and got to glazing!

And there you have it! Your very own Eggs Benedict topped with Hollandaise Sauce. It was so delicious I could not stop until the very last drop!

Eggs Benedict is a great breakfast item and is guaranteed to keep you full and focused until lunch time. See the recipe below for how to create this delicious fare.

 

Easy Eggs Benedict

- Prepare Hollandaise Sauce, Benedict and biscuits. Place Benedict (eggs first, then ham) on the biscuit and top with Hollandaise Sauce.

Phase one:

Hollandaise Sauce Ingredients

- 3 Smart Egg yolks

- 1/4 tsp Dijon mustard

- 1 tsp lime juice

- 1 tsp hot pepper sauce

- 1/2 cup hot melted butter

Directions:

- In a blender, place Smart Egg yolks, mustard, lime juice, and pepper sauce. Blend until all ingredients are incorporated. Set the blender on high speed and carefully stream melted butter gradually into blender. Pour sauce into a container and reserve. If sauce becomes too thick, whisk in a few teaspoons of warm water and reseason as necessary.

Phase two:

Easy Eggs Benedict Ingredients

- 5 1/4 inch slices of Caribbean Passion Chub Ham

- 5 Poached Smart Eggs

Directions:

- Brown ham in a saute pan.

- Crack Smart Eggs directly into simmering poaching liquid, or if uncomfortable, do so into mini bowls or cups then gently pour into liquid.

- Cook Smart Eggs for four to five minutes or until the whites are opaque and the yolks to your preference.

Phase three:

Easy Biscuit Ingredients

- 1 Pack of Pillsbury Grands

Directions:

- Prepare Pillsbury Grands in oven according to package instructions.

- Slice the top off the biscuit before layering on ham, eggs, and Hollandaise Sauce.

krysta.anderson@gleanerjm.com