Eggs Benedict is a classic American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
The true history of the eggs Benedict is as murky as the identity of the human who created the eggs, Benedict, in the first place.
|English Muffins||4 slices|
|Canadian Bacon||4 slices|
|Hollandaise Sauce||4 tbsp|
|Paprika Powder for Garnish||A pinch|
|Chopped Parsley||½ tsp|
Make Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and white pepper.
Take 2 egg yolk, 1tsp of lime juice and keep on a Double boiler and start whisking . the egg, until it gets thickened and leaves a coating with wooden spoon consistency. Remove from the double boiler keep aside and start adding melted butter till the egg and butter emulsifies. And cream . Keep aside.
Keep little water in a non stick pan and add 1 tsp of vinegar bring to boil, reduce flame and add eggs with out breaking. Cover with a lid and cook for 10 minutes. In the mean time toast the Muffins to golden brown, grill the bacon slices . Keep a plate ready , place the muffins and the grilled bacon slices.
By now the Poached eggs must be ready, Take out this from the pan and place on the Bacon slices, carefully. Top the poached eggs , with spoon full of hollandaise sauce. Garnish with chopped Parsley and Paprika Powder.
Yes! Time to have a hearty Break Fast. Remember Who doesn’t Like a Change!
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.