Eggs Benedict has never been something I’ve liked. I’ve liked the idea of it though. It’s such an incredibly elegant and sophisticated dish that I imagine all the rich and famous in NYC eating for brunch on Sundays. I know some of you might laugh at me saying that, but for me, everything has a scenario. I imagine all these rich & famous folk to be wearing Christian Louboutins and sipping skinny latte’s over the Sunday papers before the Eggs Benedict arrives. And you should also know, that I would love to one day be one of these brunch-ing ladies.
Anyway, back to the Eggs Benedict. I don’t like it for one reason, Poached Eggs. Usually poached eggs are sloppy, undercooked (in my opinion) and slimy. Not something I want my eggs to be. I like the white to be fully cooked and the yolk to be just ever so lightly cooked. But then I went to Saint Verde Cafe in Fourways and I fell inlove. Head Chef Shannon Hill has absolutely perfected Eggs Benedict. I was skeptical before eating it, but the moment that first fork-full hit my mouth, I was in foodie heaven. The eggs were perfect, the white was cooked and the yolk was runny, the salty parma ham was scrumptious, the rocket gave just the right amount of pepperiness and the Italian muffin was the perfect base. But then a mintiness came through…along with the most velvety, smooth and delicious Hollandaise I have ever tasted. It was absolute perfection.
So I had, had, HAD to try to make this myself. I knew, that in no way, shape or form mine would be as good as Chef Hill’s but I had to at least try it. I was very daunted by the idea of making Hollandaise for the first time AS WELL as poaching an egg for the first time. But I put my big girl panties on and approached the food processor and saucepan with gusto! The Hollandaise came out perfectly but the poached eggs were indeed, much harder to do than I thought! They kind of resembled poached eggs but also had a bit of scrambled-ness to it. But nevertheless, they were still really good. This is definitely not something I would make every week but I would definitely make it as a special breakfast or brunch. It was utterly delish and I am quite proud of myself that I mastered (well almost) two of my foodie-demons.
3 Large Egg yolks
200g (7.05 ounces) Unsalted butter, melted
1tbsn Lemon Juice
pinch of salt
3tbsn freshly chopped mint
4 large eggs
1/2 cup vinegar
2 Italian muffins/ciabatta rolls,halved and toasted
8 pieces Parma Ham
- For the Hollandaise, Combine the egg yolks, lemon juice, water and salt in a blender and blend until frothy. Slowly pour the melted butter through the funnel whilst still beating the mixture until the sauce is thick and emulsified (you might have to use a tiny bit less butter than stipulated). Add the fresh mint and pulse a few times and set aside.
- Poach the eggs in a saucepan filled with about 2l of water. Add the vinegar and allow the water to come to a boil, reduce the heat and allow it to just simmer gently. Individually, break the eggs into small bowls or cups. With a wooden spoon, stir the water and slowly slip in the eggs. With a spoon, gently nudge the egg white closer to the yolk. Poach for about 1 minute and remove with a slotted spoon.
- Top the toasted muffin/ciabatta with some rocket, 2 pieces of parma ham, the poached egg and a few spoonfuls of the Hollandaise. Serve warm.