EGG BENEDICT TOAST

 


EGG BENEDICT TOAST


DEFINITION
Super-simple variation on Eggs Benedict features prosciutto instead of Canadian bacon, and eggs that are steamed, not poached.

HISTORY
Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860.” One of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick in 1894.

INGREDIENTS

- 3 large egg yolks

- 1 tablespoon cold water

- 1 teaspoon cornstarch

- 1 teaspoon Dijon mustard

- 1 ½ tablespoons fresh lemon juice, divided

- 1 teaspoon kosher salt, divided

- 12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided

- ⅛ teaspoon cayenne pepper

- Warm water, as needed

- 4 cold large eggs

- 4 (1/2-inch-thick) sourdough bread slices, toasted

- 8 thin prosciutto or speck slices (about 4 ounces)

- 2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives)

- Freshly ground black pepper (optional)


DIRECTION

STEP 1
Whisk egg yolks in a small saucepan until smooth, about 1 minute. Add 1 tablespoon cold water, cornstarch, Dijon, 1 tablespoon lemon juice, and 1/2 teaspoon salt; whisk until thoroughly combined. Prepare a bowl of ice water large enough to dip bottom of saucepan into; set aside.

STEP 2
Add 1 tablespoon cold butter to egg yolk mixture; place over very low heat. Cook, whisking constantly, until thickened and bubbles have disappeared, 1 to 2 minutes, being careful not to curdle egg mixture.

STEP 3
While whisking egg yolk mixture constantly, slowly add 2 tablespoons melted butter, 1/4 teaspoon at a time, until mixture begins to thicken, about 1 minute.

STEP 4.
Set a steamer basket in a medium saucepan, and fill pan with 1 inch of water. Bring to a simmer over medium; add cold eggs. Cover and cook eggs 7 minutes for runny yolks, increasing time by 30-second increments up to 8 minutes and 30 seconds for less runny yolks. Transfer eggs to ice bath; let stand 1 to 2 minutes. Carefully peel eggs.

STEP 5
To assemble, drape each piece of sourdough toast with 2 prosciutto slices. Cut peeled eggs carefully in half lengthwise, and top each toast with 2 egg halves. Spoon 1/4 cup hollandaise over each toast; sprinkle with herbs and, if desired, black pepper.



     

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