Guide To Egg Benedict
Hey yo!
Popular breakfast such as Egg Benedict are no longer a stranger to us. Such simple breakfast can easily range from RM 9.90 to RM 20+ ish? Depending on the location you re dining in. ( I've tried variety of Egg Benedict from different cafe) #lol
What makes Egg Benedict so special? Well.. I would say mainly because i'm an egg person. I love how the gooey egg yolk gush out from the moment i tear those half cooked yolk apart, and of course
the way it flow down to the crispy bacon.
P/S : I don't like screwed egg ( scramble egg la )
Ok la. Today i am going to blog bout How To Make Your Own Egg Benedict! The ingredients will be slightly different from the Original Egg Benedict recipe as ...
1. I am a cheapskate when it comes to cooking.
2. I dont cook often & i wouldnt say im a good cook.
3. It would be a waste if the meal doesnt turns out right.
4. Im dead broke this month -.-
Anyway here you go !
You will need...
Egg Benedict:
Egg x1
English Muffin, Split ( You can use any bun of your choice, I am using raisin bun from Cake Sense @ RM 3.50 )
Bacon Slice ( I am using 'Meaty' Brand Bacon Bit @ RM 6.50 from Tesco )
White Button Mushroom, Sliced ( Champ Fungi Brand @ RM 5.99 RM 3 from Tesco )
*I bought them near the closing hour, therefore certain items will be in discounted pricing*
Cut the bun into half & apply butter on both side of the bun. I will be using butter to replace the vegetable oil. Heat up your non-stick pan with some butter & place the bun onto the pan & let it cook for a min. I like having my bun with crispy side. You can slow down your cooking when your bun turns into slight golden brown. Then place it aside onto a plate with 1 side up.
Start cooking your white button mushroom with some butter, you may add some salt to enhance your taste buds. Make sure to wash & dry them before cooking. You wouldn't wanna eat dirty mushroom. -.- Continue cooking til your mushrooms turn soft. After you're done, place the mushrooms on top of the bun.
Now! It's time for baconnn! You dont have to add any butter onto your frying pan as bacon themselves will forms plenty once you started cooking. You can stop when your bacon turns golden brown & crispy! You can now place your crispy bacon on top of the bun w mushrooms.
This is the hard part. Crack your egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. If the water is already boiling, lower the heat until it is no longer boiling.With a spoon, nudge the eggwhites closer to their yolks & let them cook for 3 minutes.
( You ve to work with the eggs 1 by 1 )
Right now your food will look something like my picture above. Yeap! You guess it! We're missing the sauce! Btw i know my
poached egg isnt perfect. It's my first time making it.
Lol.
Hollandaise sauce:
1 tablespoon freshly squeezed lemon juice
Melted Butter
Pinch Salt & Pepper
Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
Start by whisking the egg yolks, lemon juice & melted butter together in a stainless steel
bowl and until the mixture is thickened and doubled in volume. Place the
bowl over a saucepan containing barely simmering water (or use a double
boiler,) the water should not touch the bottom of the bowl. Continue to
whisk rapidly. Remove from heat,
whisk in salt or pepper. Your sauce should be in light yellow and opaque, smooth and creamy!
And now you're done! Hope the post helps :)
Here's my breakfast!! Egg Benedict ( kinda ) with Sautee Mushrooms & Potatoes as my side dish.
Nom away!
Labels: Food
Guide To Egg Benedict
Hey yo!
Popular breakfast such as Egg Benedict are no longer a stranger to us. Such simple breakfast can easily range from RM 9.90 to RM 20+ ish? Depending on the location you re dining in. ( I've tried variety of Egg Benedict from different cafe) #lol
What makes Egg Benedict so special? Well.. I would say mainly because i'm an egg person. I love how the gooey egg yolk gush out from the moment i tear those half cooked yolk apart, and of course
the way it flow down to the crispy bacon.
P/S : I don't like screwed egg ( scramble egg la )
Ok la. Today i am going to blog bout How To Make Your Own Egg Benedict! The ingredients will be slightly different from the Original Egg Benedict recipe as ...
1. I am a cheapskate when it comes to cooking.
2. I dont cook often & i wouldnt say im a good cook.
3. It would be a waste if the meal doesnt turns out right.
4. Im dead broke this month -.-
Anyway here you go !
You will need...
Egg Benedict:
Egg x1
English Muffin, Split ( You can use any bun of your choice, I am using raisin bun from Cake Sense @ RM 3.50 )
Bacon Slice ( I am using 'Meaty' Brand Bacon Bit @ RM 6.50 from Tesco )
White Button Mushroom, Sliced ( Champ Fungi Brand @ RM 5.99 RM 3 from Tesco )
*I bought them near the closing hour, therefore certain items will be in discounted pricing*
Cut the bun into half & apply butter on both side of the bun. I will be using butter to replace the vegetable oil. Heat up your non-stick pan with some butter & place the bun onto the pan & let it cook for a min. I like having my bun with crispy side. You can slow down your cooking when your bun turns into slight golden brown. Then place it aside onto a plate with 1 side up.
Start cooking your white button mushroom with some butter, you may add some salt to enhance your taste buds. Make sure to wash & dry them before cooking. You wouldn't wanna eat dirty mushroom. -.- Continue cooking til your mushrooms turn soft. After you're done, place the mushrooms on top of the bun.
Now! It's time for baconnn! You dont have to add any butter onto your frying pan as bacon themselves will forms plenty once you started cooking. You can stop when your bacon turns golden brown & crispy! You can now place your crispy bacon on top of the bun w mushrooms.
This is the hard part. Crack your egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. If the water is already boiling, lower the heat until it is no longer boiling.With a spoon, nudge the eggwhites closer to their yolks & let them cook for 3 minutes.
( You ve to work with the eggs 1 by 1 )
Right now your food will look something like my picture above. Yeap! You guess it! We're missing the sauce! Btw i know my
poached egg isnt perfect. It's my first time making it.
Lol.
Hollandaise sauce:
1 tablespoon freshly squeezed lemon juice
Melted Butter
Pinch Salt & Pepper
Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
Start by whisking the egg yolks, lemon juice & melted butter together in a stainless steel
bowl and until the mixture is thickened and doubled in volume. Place the
bowl over a saucepan containing barely simmering water (or use a double
boiler,) the water should not touch the bottom of the bowl. Continue to
whisk rapidly. Remove from heat,
whisk in salt or pepper. Your sauce should be in light yellow and opaque, smooth and creamy!
And now you're done! Hope the post helps :)
Here's my breakfast!! Egg Benedict ( kinda ) with Sautee Mushrooms & Potatoes as my side dish.
Nom away!
Labels: Food
