Brunch! Eggs Benedict and Kentucky Hot Browns

Originally posted April 21, 2009

There are very few things I like to eat better than Eggs Benedict. Here is a nice recipe for those who fear making hollandaise. My recipe uses chilled butter and some water to help make the sauce more stable. It takes a little longer to cook it, but the risk of the sauce separating is decreased. Do not fear; try it!

Eggs Benedict

4 slices of Canadian bacon or ham (warmed)

4 English muffin halves (2 whole ones) toasted

4 eggs poached

Hollandaise sauce

3 egg yolks

1 t. water

1/8 t. cayenne pepper

12 T. butter cubed

Salt to taste

3 t. lemon juice

To prepare the hollandaise pour 2 inches of water into the bottom pan of a double boiler or saucepan and bring to a simmer. Whisk the egg yolks (separate the whites from the yolks using your hands or an egg seperator), water, lemon and salt in the top pan of the double boiler or metal mixing bowl. Place the mixing bowl or upper part of the double boiler on the lower pan and continue to whisk. Do not let the water in the bottom pan touch the bottom of the pan containing the egg yolks. Whisk until the yolks thicken (until you can see the trails left by the whisk wires in the eggs) and add the butter in small quantities while whisking. Incorporate all the butter into the sauce. Take the pan or mixing bowl from the steam for about 10 seconds when you mix in a portion of butter and then return it to the heat.

If the hollandaise starts to get too thick add hot water and continue whisking. Whisk until all butter has been incorporated. Add the cayenne. TASTE! It might need more lemon or salt.

Poaching eggs:

There are a variety of kitchen tools available for poaching eggs like poaching pans or poach pods. I like using an egg cooker most of the time for ease.

The technological way: add eggs and push a button.

The traditional way: In a wide-bottomed sauce pan or sauté add 3 -4 inches of water and about a tablespoon of salt. Bring the water to a simmer.

Add 2 tablespoons of vinegar. Once water is simmering stir the water in a circle to create a mild whirlpool. Crack the egg and release the contents into the whirlpool. This will keep the yolk and white together. Cook until the white is set and the yolk is still runny. Remove egg from the pan with a slotted spoon.

Kentucky Hot Browns (A Derby Staple)

This dish is quintessentially southern. It is served all around Kentucky. The flavors work beautifully together. Start by roasting the turkey breast, toasting the bread, slicing the tomatoes and cooking the bacon. You will want these to be ready ahead of time. Then prepare your bechamel cheese sauce. Bechamel is a white sauce made of butter, flour and milk and serves as the base for many famous sauces. If you have ever made homemade mac and cheese odds are you have made a bechamel sauce. You could easily pour this sauce over macaroni and become a hero with your kids. This recipe serves 8.

3 tablespoons butter

¼ cup all-purpose flour

2 cups cold whole milk

1/4 cup grated sharp Cheddar cheese English White Cheddar is best

8 T. grated Parmesan cheese

1 pound cooked turkey breast

8 slices toast

8 slices tomato

16 strips bacon

More Parmesan for topping

Salt to taste

Place the butter into a saucepan on medium-low heat. Once the butter is melted add the flour and whisk for about 4-5 minutes. Add the cold milk and whisk to remove any lumps. Add salt. Once mixture has thickened add the cheeses. Stir until cheese is melted.

To assemble, place the toast on a baking sheet or in an oven proof dish. Place turkey on top of toast and smother with the sauce. Add grated Parmesan to the top and place under a 400 degree broiler until brown spots appear. Once browned, remove, add tomato to the top and two pieces of bacon. Serve immediately.