When I travel, I like to take advantage of room service. I’m really into Eggs Benedict in the morning.
If I had to choose one dish as my favorite breakfast, I’d choose Eggs Benedict. I like my breakfast savory rather than sweet, and I prefer runny eggs. The components of this American breakfast dish are also perfect to boost your energy in the morning. The ingredients needed to make this dish are relatively few and easy to be found, does not take much preparation, and quite easy to make.
A dish of Eggs Benedict consists of two english muffins. Each muffin topped with ham or bacon, one poached egg, and hollandaise sauce. When perfectly done, each bite of crunchy english muffin that sopped the mix of egg yolks and tangy hollandaise sauce makes you feel like you are having a piece of heavenly food in your mouth, while the salty ham dances around your tongue. And when you are ready for more, all that left on the plate are just a few golden yolk streaks punctuated by a scattering of crumbs.
However, although I did say that Egg Benedict is an easy simple dish, it requires precisions, attention to detail, and a deft hand to pull off one perfect dish. The most daunting part of Eggs Benedict is probably making the Hollandaise sauce. It requires the most skill to prepare as you are basically combining oil and water. This sauce is also one of the five “mother sauces” in French cuisine defined by Auguste Escoffier.
Poaching the eggs is also a challenge. Although opinions on doneness may vary, but for most of people who enjoyed eating this dish, a perfect poached egg is the one that have a white that is fully set, with a yolk that has just started to thicken yet still flow all over the plate when placed. And while seemingly easy, toasting the muffins and ham requires a very precise timing. However, just like other things in life, the key of making a perfect dish of Eggs Benedict is practice. The more you practice, the more perfect Eggs Benedict you will make. (Nadia / Various Sources)