Eggs Benedictine, is the winner of all egg preparation. It is good for breakfast, brunch, lunch, snack and dinner.
If you don’t know how to do an Eggs Benedictine then please continue to read this recipe.
Single or married, you have to know how to do an Eggs Benedictine. It’s the recipe to impress your loved ones. Also, your friends and family. A very good Eggs Benedictine is always appreciated by everyone.
You can be so creative with this egg dish and include a lot of Primed ingredients. It is not expensive, rich in protein and good for your health.
You have so much choice now on the market to get good quality eggs from different farms. The one that I like is from Pamora Farm where Tina and Gerard Papillon have a first class operation. Visit www.pamorafarm.com to see what I mean. They take good care of their chickens and it tastes very much like the egg we can find in France.
For this particular recipe you will need :
1 ) 1 extra fresh (very important to have a very fresh egg)
2 ) 1 fresh oyster
3 ) 1 leek (you can replace it with 100g spinach)
4 ) 15g of duck liver (you can replace it with 15g smoked salmon)
5 ) 2 spoons of hollandaise sauce (recipe soon to be posted)
6 ) 1 spoon of whipped cream (optional)
7 ) 2 ml olive oil
8 ) 1 dash of white vinegar for 1 liter of water
9 ) salt and pepper
1 – Clean your leek or spinach with clear water, dry it well. For the leek, cut it like a julienne (cut into short, thin strips). If using spinach then just remove the leaves from their stumps.
Then just sauté (fry quickly) it in the olive oil. Add salt and pepper until the leek or the spinach are cook at your liking with no coloration change. When it is cooked leave it on the side.
2 – Open your fresh oyster using a special oyster knife if you have one. Make sure you protect your hand with a side towel. Always knock on the door of the oysters before you enter, just like on the door of the house of your friend! 😜.
Once you have it opened remove the juice and just get the meat. Chop the meat into small pieces and add it with your leek (or with your spinach). Taste it if you need to add salt and pepper, but normally with the natural saltiness from the oyster it should be right like it is.
3 – Boil some water in a small pot and add your splash of white vinegar, but also keep a little later for your egg. Do not add salt to the water as it will stop the coagulation of your egg and you will have hard time to cook it. So, no salt just vinegar.
When your water and vinegar is boiled, you can break your egg into a small bowl. Add the rest of the vinegar into your bowl and egg. Let it sit there for maybe half a minute. Make sure that the egg yoke is not broken and that there is no little piece of egg shell.
Prepare another bowl with cold water and ice as you will use it to stop the cooking of the egg after poaching. You can also take this chance to clean it up of excess egg white.
When you ready before you put your egg inside your boiling water follow these steps: (a) Turn the water with a whisk like siphon; (b)Then add your egg slowly and gently. Because the water is moving the white egg will stay around the yoke and you will have a nice poached egg; (c)Stay in front and make sure that the water doesn’t over boil; (d)Your white egg will start to coagulate and you can use 2 spoons just to help the egg to get its shape by joining the white together; (e)You can also push it along your pot just help also the egg to get in shape; and finally (f)Get your “ecumoire” (it is your large plastic spoon with grooves in it) and you bring the egg out of the water and look to see if the egg is cooked enough. You do this simply by touching it with your finger. The white egg should be firm and elastic but not rubbery. Your yoke is still liquid.
Put your egg in the container with the water and ice to stop it from still cooking. You can also cut the extra off the egg that might not be looking good (but normally if your egg is very fresh you don’t need to remove any).
4 – Voila your egg is cooked. Now, in a small pot add you hollandaise sauce and your cream. Add a pinch of salt and pepper make it just warm but heating it on a medium temperature burner. Set sauce aside was warmed.
5 – Seasoned your duck liver with salt and pepper and sear it on a non sticky pan (no need to add oil or butter). Use a small burner at a slow fire and cook just 30 seconds each side.
6 – On a small plate put your oyster, leek or spinach. Place it neatly at the bottom of your plate. Then on top of them place the duck liver slice and then your poached egg. Do this delicately and then add the sauce hollandaise with cream on top of your egg. If you have a small oven like a toaster or salamander then just pass it under for less than a minute to give the hollandaise a little coloration.
Voila il n y a plus cas! à vos fourneau. Your turn to try now.
Bon appétit !!!
6 thoughts on “The Primed Eggs Benedictine”
Your products rock Gerard and they are are primed to eat !