Nothing, absolutely nothing beats eggs Benedict for breakfast or maybe more for a week-end brunch.
Here I used smoked salmon, but you can choose ham or bacon. You may want to create a lovely layer of quickly cooked English spinach and/or button mushrooms. What makes good eggs Benedict is a perfect Hollandaise sauce.
I have tried at least 5 times with 5 different recipes before that one and failed miserably… I started a war against Hollandaise recipes… My bain-marie was probably too hot, I wasn’t beating hard enough… No emulsion ever happened :( Each recipe using between 200 and 250 gr of butter, I had to chuck more than a kilo of very good butter in the process…
So when I received my thermo-machine, The Magimix Cook Expert, one of the recipes high on my list was thermo-hollandaise. I used the Magimix recipe book and after the cooking time… and 210g of butter… it was all liquid!!! I was about to cry… But at the bottom of the recipe, in the notes, there was a little sentence saying that if your hollandaise is still in a liquid state, just add 1 or 2 minutes of cooking time. To be sure I added more minutes (4) plus a few degrees too and here it was! A gorgeous, thick and creamy hollandaise.
The special touch which I love is to cut fresh chives on top of the finished eggs Benedict.
Of course you can try this Hollandaise recipe with your Thermomix, Kitchen Aid Cook processor, Tefal Cuisine Companion, Bellini or any thermo-appliance.
Look at this texture! It is exactly what I wanted and couldn’t achieve before.
The marvellous thing about using the Magimix Cook Expert is that you do not have to whisk for ages. You just stand in front of the machine, slowly waking up dropping little cube of butter after little cube of butter… The machine does all the hard work.
Wendell is the one who takes care of the poached eggs. He is the king of runny poached eggs…
He told me his secret. As we are at least 5 for brunch, he uses our very large 30 cm diameter tall frying pan. He fills it with hot water plus a cap of vinegar and brings it to simmer. The he cracks 1 egg in a very small espresso cup. He tips the cup with the egg in it in the large pan letting a bit of water enter slowly the cup. That’s it, no swirl, no silicon mini cradle…
Last but not least. I have tried to halve this recipe. It is not enough volume to make things happen. It works of you only do 1/3 but it is at its best when following the recipe as it is.
Oh, sorry, there is another last… It is very important to use very good ingredients. Choose a good nutty butter, select your best pepper medley, squeeze a new lemon, and use fresh eggs.
- 50ml water
- 1 tbs lemon juice
- 3 egg yolks at room temperature
- 210g butter, in little cubes and at room temperature
- Salt & pepper
- Put all ingredients in the metal bowl EXCEPT butter. Start the Expert program, cap off: 10 min, Speed 7, 70°C.
- When there are 8 minutes left, tip each little cube, one by one.
- Note that the sauce looks a bit thinner, runnier, in the Magimix bowl when hot than in your serving bowl after 1 or 2 minutes of rest.
- If your Hollandaise looks a bit too runny for you, add 2 mins and raise the temperature to 80°C.