I don’t often claim that my recipes are the best, but when I do, I mean it! These highly decadent truffled eggs benedict with truffle hollandaise, serrano ham and kalamata olive bread are exactly what will make your brunch amazing! And while they may not be (well, they definitely are not) too diet friendly, indulging is acceptable… from time to time!
Eggs Benedict
I’ve had Eggs Benedict for the first time when I went out for brunch to this lovely place called Salt Cafe. I had been so curious to try them, and it couldn’t wait any longer. The thing is, though, I didn’t get a proper introduction to the traditional Benedicts. Instead of an English muffin I received granary bread (win!) and instead of normal hollandaise I received truffled hollandaise (double win!). So basically, from the very start I’ve been introduced to truffled Eggs Benedict.
I’m not sure why I had never had them before. Trying this dish for the first time reminded me of this quote: ‘And I ate my very first egg of my whole life, ever, ever, ever. I thought eggs were going to be greasy and slimy, but it tastes like cheese sauce. Yum. Julia Child, you are so good.’ Julie from Julie and Julia. I’d always thought that hollandaise sauce would taste greasy and slimy, and would be just like mayo. But no, it is amazing, smooth and flavoursome. Just don’t overdo it, or else you might end up feeling sick.
[twocol_one]
The morning after
Having tasted breakfast heaven meant that I needed to share it with my boyfriend. Having tasted breakfast heaven also meant that I had to learn how to make it. My poached eggs are usually a hit or miss, so any opportunity to learn and improve is great. Plus, I’d never cooked hollandaise before. What kind of a home-chef am I without knowing how to cook this very basic French sauce?
And so I started my journey to breakfast heaven. I bought fresh bread, and left it in the oven until I served it so that it would become crispy on the outside and soft and warm on the inside. Because I didn’t have bacon and the one that I find in the local supermarket is terrible, I decided to try out the recipe with the Serrano ham I had in the fridge. And oh my, was that a good idea. To the point where I’m not even considering buying bacon when I make Eggs Benedict these days. Total improvement, I guarantee it!
Hollandaise and patience
I’ve just said that it was the first time cooking hollandaise sauce. Well let me tell you something: these sauces are supposed to be made by patient people. I’m not one. Of course, as I kind of expected, it separated. And, I will shamefully admit that my hollandaise separates every single time I make it. That’s because I want to get it done quickly and just put it directly on the stove on very low heat. But still, it’s direct heat!
However, I’ve learnt one of the most useful emulsion hacks ever! Is your hollandaise separated? Just add a couple of drops of boiling water and whisk quickly. Magic, it’s back to the way it should be! Thanks to this hack, if now I don’t have the time or patience to make the hollandaise in a nice bain marie and whisk for ages, I will just fix it with water.
Anyway. Last weekend I finally decided to document it. And I tell you, it’s the best thing in the WORLD!!!
The recipe
- 1 egg yolk
- 60g butter
- 1 tsp truffle paste (or truffle oil)
- 1 pinch of salt
- 1 drop of white wine vinegar
- kalamata olive bread (4 slices)
- 4 eggs
- 4 slices of Serrano ham (Prosciutto crudo also works)
- 1 handful of arugula
- 1 tsp white wine vinegar
- salt
- black pepper
- Turn the oven on at 120ºC and place the bread, unsliced. Keep it there until you serve the food. And slice it at the very end.
- Start by preparing the hollandaise. Melt the butter in a small sauce pan. Move it to the side and let it cool for a couple of minutes.
- Beat the egg yolk with the vinegar and salt. Slowly and carefully add the butter. You can do this in a bain marie. If the yolk and butter separate, simply add a couple of drops of boiling water and continue whisking until you obtain a smooth sauce.
- Add the truffle paste at the end and mix it in.
- Poach the eggs in water with a couple of drops of white wine vinegar and salt.
- For perfectly runny eggs, simmer them for exactly 3 minutes.
- Place the bread onto the plate, add Serrano ham, the eggs and hollandaise sauce on top.
- Serve with some arugula leaves and freshly ground black pepper.
- Enjoy!
Ioana
1 comment
Hollandaise – forget the bain marie.
2 yolks in a smallish sauce pan. add a dash of water about 2 soup spoons and apinch of salt
65 g of COLD butter chopped in to 1 cm cubes.
Whisk water into eggs. Pu ton the heat and start whisking as if you mean it – the egg will start to form a mousse.
Add the first butter cube and whisk like mad, it will eventually start to melt. When it does, add the next butter cube and the next still whisking like mad. When youv’e whisked in all the butter you have the most amazing hollandaise.
Add a drop of lemon juice. Impossible t separate, no rescuing needed. Cold butter is the magic.