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汇报一下，自从昨天做得糖醋里脊失败后，我就一直开始惦记着这个egg benedict。 想想以前都要开车40分钟跑到city darlinghurst去吃啊，那里有不少不错得法国小cafe，选个周末上午要一份egg benedict＋一杯咖啡，真是惬意享受呢～
这次终于不用跑那么远了，我这个味道其实和cafe里得差不多，只不过source稍微淡了一点，因为我真没想到，浓得话要放整整一块得butter。我做了3份egg benedict，每份料都是double，结果加上source用了10个鸡蛋。。想想不贵，哈哈，10个鸡蛋也就2-3块吧。
上个图，图不算太漂亮，毕竟我第一次做，这个presentation方面没有经验，另外加上还是source太稀了。
具体得做法见这个youtube
http://www.youtube.com/v/Di1pR1UCNRs
Preparation Time
15 minutes
Cooking Time
35 minutes
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Ingredients (serves 4)
* 8 50g free-range eggs
* Pinch salt
* 8 slices ham speck (see note)
* 1/2 baguette (French stick), thickly diagonally sliced
* 50g butter, at room temperature (optional)
* 1/2 bunch fresh chives, cut into 5cm lengths
*
Easy hollandaise sauce
* 200g unsalted butter
* 3 egg yolks
* 1 tbs fresh lemon juice, or to taste
* 1/2 tsp salt, or to taste
* 2 tbs hot water
* Ground black pepper, to taste
Method
1. Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipes).
2. To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
3. Place the ham speck on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.
4. Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
5. Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
6. Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
Notes & tips
* Ham speck is cured, smoked pork. If you can't find it, use thinly sliced ham instead.
* Variation: To make eggs benedict with smoked salmon, replace the ham speck with 200g sliced smoked salmon (do not cook).
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Source
Good Taste - November 1999, Page 64
Recipe by Dimitra Stais
[ 本帖最后由 粉色猪猪桃丽丝 于 2009-5-31 17:20 编辑 ] |
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