Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Eggs Benedict

on 09/17/2011

I’m baaaack!  Honey, let me tell you–going home to visit family is like going to food heaven.  Oh, how i’ve eaten the last two weeks!  My mouth and tummy have not known such glory in a while.  If Southern cookin’ does make you good lookin’, i should be Lynda Carter or Sophia Loren or somebody beautiful by now.  And all this yummalicious eating means one thing: more recipes!  Whoo hoo!  Isn’t it funny how you forget some of the things you’ve grown up with?  The other day, Mama mentioned a wonderful bread recipe that i had completely forgotten but when she said it, my childhood taste buds started salivating.  Don’t worry–it’s on the list of things to blog.

But first,…you are about to be blessed.  My brother Steve–remember the Muffin Man?  the one who gave us the scrumdillyumptious Blueberry Muffin recipe?–has gifted us with another of his wondrous concoctions.  Forgive the blatant boasting but i got to eat some of his cooking while i was home.  I know, i know.  And, yes, you should be jealous.  Anywho, i digress.  On today’s menu: Eggs Benedict a la Steve.

I’m gonna hush from here on out and let him do the blogging  but will say that i’m including the pic he sent of his eggberts and also pics i took the night we had dinner with him and his four lovely gals (wife Kim and daughters Courtney, Haley, and Karrigan.)  They made homemade pizza and, pa-zow!, it was out of this world!  Thanks for the recipe, brother mine, and for the terrific dinner and even better fellowship, all five of you!  We love you!

Eggs Benedict

8 Eggs
1 stick Butter
2 tablespoons lemon juice (or the juice of one small lemon)
pinch of salt
2 english muffins (or 4 pieces of toast-homemade bread works wonderful here)
Ham
Basil/Rosemary/Dill/Thyme (lots of leeway here..whatever you have fresh will work;  I have used all.)
Fill a large pot about a quarter of the way and set it to low boil.  Set large metal mixing bowl on top of the boiling pot making sure not to let water actually touch the bowl (double boiler works great if you have one).  Put 4 egg yolks only into the mixing bowl (I save the whites for meringue or other treats, but if you don’t have immediate plans then discard them before they go bad)  Add lemon juice to yolks and whisk until mixture thickens and almost doubles in size.  Melt the stick of butter and slowly incorporate it into the egg mixture (if you go too fast, the heat from the butter could scramble the eggs.)   Once you have all of the butter in, continue to whisk until mixture has doubled and the consistency is fairly smooth.   Good work, you just made hollandaise sauce!!
Leave the boiling water  pot on and take your remaining 4 eggs and crack them gently and drop into the water.  Keep an eye on them, it only takes a few minutes to properly poach (I prefer mine to be runny to add to the hollandaise sauce but some like the yolk cooked thoroughly)  A great tip I have learned for people having difficulty breaking the yolks during this procedure, take a large piece of saran wrap, crack the egg into the middle, close the edges of the wrap around the egg and tie it off.  Place the entire package into boiling water and poach.  This can also help you shape the finished product into neat little formations!
While the eggs are cooking, take your cooked ham (I like to smoke or grill mine to give it even more amazing flavor) and place into a chop chop or other food processor.  Blend the ham up to the consistency you desire (my kids like it fine chopped like a powder almost)  Set ham aside for now.  Take the fresh herbs you picked from your garden and give them a rough chop and set aside.
Toast muffins or bread and plate them.  Now take your eggs out of the boiling water one at a time and drain thoroughly.  Place one egg on each piece of toast and cover liberally with hollandaise sauce.  Take your chopped ham and sprinkle over the plate and finally take your herbs and finish off.
The flavor of the fresh herbs with the smokiness of the ham and the creamy heaven of the fresh hollandaise sauce will have your entire family requesting this breakfast over and over again.
Bon Appetit!

Culinary Artist Steve "Gator Boy" Scott

Karrigan aka Krusty

Haley aka The Saucy Minx

Courtney aka Cheezer

Pizza aka Gone!

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2 responses to “Eggs Benedict

  1. Steve says:

    We had a wonderful time sis. Wish we lived closer. We are planning our DC trip now! Love ya

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