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Fooderella makes...

Eggs Benedict

Claudia Keller

Here it goes, my first post on my own proper website. I am very excited! I was also very excited about cooking today's dish, eggs benedict. I had my first eggs benedict in a small café in the Yerba Buena Gardens in San Francisco. It was love at first bite!

I knew I had some work cut out today as I wanted to bake and cook my eggs benedict from scratch. I started off with the English muffins. I used a recipe from the German site Küchengötter (which means kitchen gods).

First I mixed 7g dried yeast with 2.5dl warm water. In a separate bowl I combined 280g flour, 1 tablespoon of sugar and 3/4 of a teaspoon of salt. I mixed the liquids with the flour mix and stirred vigorously until I had a stretchy dough. I then added 30g soft butter and continued working the dough until it was all combined and the dough had a nice sheen to it.

The dough then needed to rest for 2 hours under a damp towel and I had a little rest myself.

I was very happy to find out that the dough had done what it was supposed to do: rise and triple in size.

I formed the muffin shapes, dusted the muffins in semolina flour and cooked them for 5 minutes in a hot pan on each side.

They turned out perfectly.

And when I didn’t pay attention for a second, I was already down one muffin.

I brought the rest to safety and continued with the hollandaise. I used Gordon Brown’s recipe that is published on the BBC Good Food website. You find the recipe here.

I couldn’t take any pictures of the hollandaise in the making because I was busy not overheating it and stirring in the butter (200g!) without having the egg mix separate. I managed quite well.

The hollandaise done I ripped the muffins in two (apparently you are not supposed to cut them in half) and put them in the oven for toasting. All that was left to do now was the poaching of the eggs. Now me and egg poaching are not on the best of terms. I just cannot seem to get it right. Either the egg whites go all frothy or the egg yolks make an early appearance. Help was at hand in form of a kitchen gadget I have recently bought at my local bookstore (yes, bookstore): Poachies.

They are egg-poaching bags and all you have to do is put the bags in drinking glasses, add one egg to each bag and then put the bags in simmering water.

They worked perfectly, even though the eggs ended up having an odd baggy shape.

The BBC Good Food people recommend you use Parma or Serrano ham for the eggs benedict. I am spending the weekend in the Black Forrest and I strongly believe in using local produce whenever one can. They sell a great tasting Black Forrest ham here. It is a dried ham similar to Parma or Serrano ham. It may not be as refined as the two famous hams but I thought it would work just as well in my eggs benedict. And it did!

So all that was left to do was the 'assemblage'.

I am very proud of my eggs benedict home made from scratch. Not an easy dish but well worth the effort!