BLESSING FRIDAY WITH POACHED EGGS, TOAST AND HOLLANDAISE SAUCE

Today Friday 6th January 2012 is my No:4 Myraz's birthday, She turns 17 today...yeah...sweet 17. I plan to make a surprise birthday cake for her. Hopefully I'll can make it on time today. She be from school back late evening so I have the time to get everything done. 

I just baked two layer yellow cake and waiting to decorate it, so  this morning for breakfast I made a simple poached eggs and toast. Most likelihood we gonna have a small birthday celebrations for her so reserve the tummy for tonite celebrations.

Some called this Egg Benedict but after learning what egg benedict is all about I prefer to call this dish Poached Eggs since this dish do not meet the characteristics of Egg Benedicts yet..there's no English Muffins  so let's it be poached eggs, anyway my girls love this so much

Poached Eggs, Toast and Hollandaise Sauce

4 large eggs

Splash of white vinegar

4 slices thick-sliced uncured ham

2 tablespoons chopped spring onions or parsley

Bread Slice

The Poached Egg:

I've tested a few ways of poaching eggs and it’s not as hard as people tend to make it. You don’t need special equipments:, all you need a pan of water that’s just about to simmer, a splash of white vinegar, a small dish, a slotted spoon, and four minutes of your morning. That’s it. No technique, and perfect eggs every time.

Crack an egg into small dish, and set aside. Fill a small saucepan halfway with water, and add a splash of white vinegar. Heat water over medium heat until millions of bubbles appear; the point just before the water starts to simmer. Reduce heat to low and, holding the edge of the small bowl with the egg as closely as possible to the nearly-simmering water, slip the egg into the water. Adjust heat as needed to keep water from boiling or simmering vigorously. Cook until yolks are just set, about four minutes, and remove with slotted spoon. Place egg on top of ham, on top of one half of the English muffin.

The Hollandaise Sauce:

Hollandaise seems difficult on the surface, what with the whole “cooking (but not scrambling) egg yolks, while not poisoning yourself with the result” -thing. It doesn’t have to be, if you take your time, and are able to come to terms with the idea that, if all goes according to plan, you will be pouring melted butter and more eggs on top of eggs. A double-boiler is key, as well as adding the melted butter in a slow, steady stream. Made correctly, it won’t show any separation, and once you’ve successfully achieved your emulsion, the sauce will stand up to a fair amount of abuse, including refrigeration and freezing, or being kept warm over low heat, or even in a thermos or insulated coffee cup.

3 egg yolks

1 tablespoon dijon mustard

2 tablespoons freshly squeezed lemon juice

1 1/2 sticks of butter, melted

Salt, pepper, and cayenne pepper, to taste

Fill a small saucepan with 2 inches of water, and place over medium heat. When water simmers, reduce heat to maintain gentle simmer, and place a small metal or heat-safe glass on top of the pan, as a double-boiler. Add egg yolks, mustard, and lemon juice, and whisk until combined.

In a slow, steady stream, pour melted butter into egg yolks, whisking constantly. Using a candy thermometer, make sure egg yolks reach 140 degrees, then remove from heat. Keep whisking until sauce thickens, about three minutes more. Season to taste with salt, pepper, and cayenne. Finished sauce can be kept warm in a thermos, insulated coffee cup, or over very low heat, until ready to assemble.

For each plate, ladle 1-2 tablespoons of the Hollandaise sauce over the Poached Eggs. Top with freshly cracked pepper, a sprinkle of chopped springs onions or parsley.

Syukur Allahdulillah, hari ini anak dara saya yang ke empat genap 17, Myraz dan masuk alam gadis..ha..ha..sweet 12. Cadangnya, malah sudah pun siap kek birthday Myraz..saya buat Yellow Cake cuma belum decorate aje...tunggu kek sejuk sedikit lepas zohor nanti baru hendak prosess kek. Buatlah sedikit celebration lepas magrib nanti..jadi breakfast pagi ini simple aje..poached eggs with Hollandaise Sauce..ala-ala egg benedicts cuma saya saya tidak namakanya eggs benedicts kerana baru tahu egg benedicts yang asli patut datang dengan complete set..English Muffins, Poached Eggs and Hollandaise Sauce.  Hollandaise sauce ini cukup sedap..tapi semuanya kena makan panas-panas..kalau sejuk sudah tidak sedap.

So untuk Blessing Friday Breakfast hari ini simple aje. Resipi ulang tetapi dengan cara baru.

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