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Saturday, November 23, 2013

Bagel Eggs Benedict

 
I woke up with a desire to eat Bagel Eggs Benedict today! I was first introduced to this delish food over 5 years ago when I worked in a little café in Dublin. I haven’t yet baked my own bagels nor have I cooked a Hollandaise sauce from scratch but I will do it over Christmas this year! Instead of bacon or Parma ham I usually eat it with smoked salmon. I’ve found a couple of good recipes online,  look them up below and give one of them a shot. Bagel Eggs Benedict make a good breakfast or a lovely Sunday brunch. Enjoy!

 


Option 1 (Lazy option)

2 Servings
 
Ingredients:
3 tbsp white wine vinegar
4 large free range eggs
2 bagels, split
1 batch hot hollandaise sauce (from a supermarket)
4 slices smoked salmon


  • Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the bagels, toast them and warm some plates.

  • Swirl the vinegary water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 minutes, and then remove with a slotted spoon. Set the eggs on the warmed plate. 

  • Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each bagel, place a slice of salmon on top, and then top with an egg. Spoon over the remaining hollandaise and serve at once.


Option 2



    4 servings

    Hollandaise Sauce:

4egg yolks
3 1/2 tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
1/4tsp salt
 

        Ingredients:

8eggs
1 tsp distilled white vinegar
8 slices smoked salmon
4 bagels (plain or multi seed), split
2 tbsp butter, softened
4 slices lemon and parsley for garnishing (optional)

 
  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. 

  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, and then remove from heat. Place a lid on pan to keep sauce warm.

  • To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½  to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate

  • While eggs are poaching, toast the split bagels.

  • Spread toasted bagels with softened butter, and top each one with a slice of salmon, followed by one poached egg. Place 2 bagels on each plate and drizzle with hollandaise sauce. Sprinkle with chopped parsley and garnish with a slice of lemon and serve immediately.

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