Thursday, November 29, 2012

Eggs Benedict Chez Marilyn

We wanted something a bit different for dinner tonight.  But what?  Breakfast was mentioned.  Pancakes were also mentioned, but were quickly tossed aside.
Eggs Benedict became the clear front runner.

I went shopping and purchased the required ingredients.

Then we got in the kitchen and worked together to create our family's version of this classic dish.

Eggs Benedict Chez Marilyn
Serves 3

Hollandaise sauce:
1 egg yolk
1/2 tablespoon fresh lemon juice
3 tablespoons butter, cut into pieces

6 slices bacon

3 slices ciabatta bread, sliced 1/2" thick and toasted

Fresh baby spinach, rinsed and patted dry

1 Roma tomato, sliced

3 eggs, poached

Salt and pepper to taste

Special equipment:
1 tablespoon white vinegar in simmering water to help keep egg whites together when poaching eggs

 While the bacon cooked in the toaster oven, I worked on the hollandaise sauce.
Gently cook the egg yolk and lemon juice in a bowl over simmering water, whisking constantly until the egg just turns color.  Add the pats of butter, one at a time, continuing to whisk until incorporated.
Then we poured it into a thermos so that it would stay warm until we were ready for it.

 Then I turned my attention to the poached eggs while the Foodie Daughter and Boyfriend worked on the other parts of the meal.

 Bacon is a beautiful thing.

 And this is even more beautiful.

The magical moment when one breaks into the yolk.

This was a very satisfying dinner.
I even caught the Foodie Daughter licking her plate.
Yes, it was that good.

But it was as much fun to make dinner together as it was to eat it together.

1 comment:

Rosie Hawthorne said...

That looks beautemous. Love the yolk.