Portobello Eggs Benedict

Hollandaise recipe From The Fundamental Techniques of Classic Cuisine, FCI Cookbook

Yields 4 servings

Hollandaise Sauce:

2 large egg yolks, room temperature

2 tablespoons (30 mililiters)

14 tablespoons of clarified butter, warm (200 militers)

2 teaspoons of lemon juice (

Salt to taste

Cayenne to taste

Eggs Benedict:

8 large eggs

8 pieces of French bread (or English muffins)

2 portobello mushrooms

Hollandaise Directions:

Prepare your mise en place. 

Place the egg yolks and water in a heatproof bowl and whisk them together. 

Fill saucepan large enough to hold the bowl with water and place over medium-high heat. Bring to a low simmer. 

Place the bowl over the simmering water, taking care that the bottom of the bowl does not touch the simmering water. (This system is called a double-boiler system.)

Immediately begin whisking the egg yolk mixture and continue whisking for about 3 minutes or until it thickens and becomes quite thick and airy.  This light, frothy mixture is known as sabayon.  Great care must be taken when whisking the sabayon over the simmering water, as if it gets too hot, the eggs will scramble and the sauce will not be salvageable. 

Remove the mixture from the heat and add the warm clarified butter in a slow, steady stream, whisking constantly.  Start this process slowly so that an emulsion begins to form; the sauce will break if the butter is added too quickly.  

If the sauce gets too thick, carefully think it with a few drops warm water to achieve the proper consistency. 

Season the sauce with the lemon juice and salt and cayenne to taste, stirring to combine.  If not serving immediately, keep warm, uncovered over 120F water, taking care that the sauce does not overheat, or it will break. 

Eggs Benedict Directions:

Next saute up the slices of portobello mushrooms and set aside.  Then slice up some French bread or English muffins and get ready for toasting. 

Fill a medium-pot with water and place over high-heat. When it reaches just before boiling, add a tablespoon of vinegar and slowly add one egg. With a spatula nudge the egg whites closer to their yolk. Let it sit for about 3-4 minutes, or until the egg whites are completely cooked. Remove and place in a small bowl of water.  This will stop the cooking and also wash off the vinegar. 

Then toast up your bread and begin plating. Place the bread down first, add the portobello mushroom, poached egg and then add a tablespoon (or more) of hollandaise sauce. 

Repeat and repeat. 

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