Let’s talk about delicate food for a moment. There are those dishes out there that we just love to order at restaurants, they are posh, fancy, elaborated, they look amazing, they taste even better, but when it comes to making them at home, well “ain’t nobody got time for that”. So among these foods, for me, are Eggs Benedict. So beautiful and special, perfectly round and poached, covered in silky sauce, with a small hint of sourness, a perfect balance of salt and pepper and of course, the definition of a yolkgasm. Sounds great, right? And come one, it’s an egg and sauce, can’t be that hard! Well, let me tell you no, it is not that hard, but it requires a few attempts before you nail it if you want to make it by the book. The sauce can easily scramble, the eggs can easily overcook and the shape might not turn out perfect, but you know what? You can do it so much more easy! If I can do it, and I cannot boil an egg properly, you can also do it! You just need to cheat a bit on the poaching method and be creative with your sauce.
Quick and Easy Eggs Benedict
Forget about complicated methods and ruined eggs, I have a super easy recipe for all of those who cannot even boil an egg
- For the Hollandaise Sauce:
- 2 egg yolks
- 2 tsp of apple cider vinegar
- 1 tbsp water
- 1/4 tsp salt
- 50 gr melted butter
- For the Poached Eggs:
- 2 fresh eggs (the freshest you can get)
- 6 cups of water
- 2 tbsp white vinegar
- salt & pepper to taste
Using a hand mixer, mix your 2 egg yolks with salt, vinegar and water on high speed.
Spoon by spoon add the warm (almost hot) melted butter and keep whisking until you obtain a thick. creamy egg yolk sauce, this should take up to 5 minutes.
Set aside and get started with poaching the eggs.
Bring the water and vinegar to boil in a big pot.
Roll out two pieces of plastic wrap and place them on top of two ramekins.
Gently brush with olive oil and crack your 2 eggs on top of the ramekins and the plastic foil.
Bring the edges together and twist, forming a little pocket where your egg will rest.
Using a spoon create a small whirlwind in your pot and gently lower the egg pockets. you need to do this for the plastic wrap not to get stuck to the bottom of the pot.
Cook on very low fire for 3 minutes for a very runny yolk, adding 30 seconds extra for a firmer yolk.
Remove from water and gently peel off the plastic wrap.
Serve immediately, on toast and a bed of avocado slices, covered in Hollandaise Sauce.
* do not pout all the warm butter at once because your eggs will cook too fast and get scrambled