Much like in the movie “Julie and Julia” which by the way was my inspiration to go to back to school, in this case The Institute of Culinary Education, I have never poached an egg before.
Funny enough just like in the movie I found myself peering into the pot to look at the first egg cook, afraid that the floating whites meant the eggs weren’t fresh and that I’d just wasted an egg for nothing. This was not the case. I was in awe at how cute they turned out! Poaching an egg was definitely easier than I thought!!! Just remember to gently slide the egg in the boiling water and then just let it do its thing!
I used Canadian Bacon in this but American Bacon or even Panchetta if you like is just fine. I sauteed some spinach and added chopped up basil to give it a better flavor, but if you don’t like spinach, you can use fresh lettuce, or boil up some collard greens which have their own distinct flavor.
EGGS BENEDICT w/Hollandaise Sauce (Serves 2)
4 slices of cooked Canadian Bacon
2 Gluten Free Glutinos English muffins cut in half and toasted
4 warm poached eggs
Sauteed Spinach (about 30 leaves)
2 tablespoons of olive oil to cook the spinach
2 Tablespoons of White Vinegar
4 large fresh eggs
2 large egg yolks
¼ teaspoon of Dijon mustard
¼ tsp of Paprika
½ cup of Butter melted
salt to taste
First wash the spinach leaves to get rid of any grittiness. Then in a pan pour the olive oil and sautée the spinach for about 6 minutes or until it’s cooked the way you prefer. Set aside.
How to make the Hollandaise sauce:
In the blender, combine the mustard, egg yolks and paprika. Cover and blend for 10 seconds. In a microwaveable bowl, add the butter and heat for about 30-45 seconds or until melted.
Set the blender on high and slowly drizzle the butter into the blender for about 30-50 seconds. The mixture should thicken pretty quickly. Now pour the Hollandaise Sauce in a bowl, cover and set aside.
To poach the eggs, fill the pot with 2 quarts of water and add the vinegar. Bring this to a slow boil. Now crack one egg and put it in a heat proof bowl. Tilt the bowl close to the boiling water so the egg can slide into the water. Repeat the same process with the remaining eggs. Cook for 3-4 minutes adjusting the heat as necessary. (You want a nice slow boil not a rolling boil.
With a slotted spoon, take the first egg you dropped in out of the pot and touch the top to test its firmness. The yolks should be soft and the whites should be slightly firm. If you want them firmer cook for a few more seconds and drain them on a towel to absorb any of the water. Do these with the remaining eggs, then loosely place a plastic wrap over them to keep them warm while you toast the muffins.
Eggs Benedict Assembly